|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed in-use chlorine dish machine measure at 0 ppm. EHS observed chlorine sanitizer bucket a 3rd full. CDI-PIC placed service request for dish machine repair. Facility will use 3-compartment sink temporally. 3-compartment properly setup and dishes observed washed were moved to 3-compartment sink to be rewashed. Verification visit no later than 08/13 to confirm dish machine has been repaired or replaced. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties hot holding at temperatures below 135F. CDI-Product voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dice tomatoes, feta, and cut lettuce cold holding in sandwich unit #1 above 41F. All products were moved to freezer to rapidly cool and observed below 41F. There were several other items in the unit from the previous day that measured 41F or below. Many of the products were stacked to high to maintain proper temperature.
Observed a container of liquid egg product cold holding above 41F. PIC voluntarily discarded product. EHS discussed utilizing TPHC for product either 4-hour or 6-hour hold time. EHS provided copy of TPHC form.
Observed sandwich unit #2 cold holding TCS foods (cut lettuce, sliced and portioned turkey, sliced and portioned steak, mozzarella, sliced cheeses, feta cheese, and diced tomatoes) above 41F. Ambient temperature was measured above 41F. All products were prepared and placed in unit at 9:15 on 08/03, per date mark label. PIC placed service request and stated they will arrive between 2-3 pm. EHS and PIC agreed they will quickly cool all products to 41F or below in freezer. In addition, TPHC will be temporally used and all TCS foods stored in sandwich unit 2 will be discarded after 4-hours. TPHC form completed during inspection and reviewed by EHS. Verification visit no later than 08/13 to confirm unit has been repaired or replaced.
EHS was told prior to measuring temperatures all products were prepared today (08/03 and confirmed by date mark labels) and should be 41F or below. EHS and PIC discussed cooling parameters and methods. See violation #31. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food products ambient cooling in prep units in deep portions, not in shallow pans, and tightly wrapped and/or covered. CDI-EHS discussed cooling should be done in walk-in cooler and freezer and TCS foods shall be quickly cooled to 41F or below prior to being stored in prep units for service. See violation #20. Cooling posters provided to PIC. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C Observed food employee thawing bags of soups fully submerged in 85F water (cold water). EHS discussed approved thawing methods and thawing in water 70F or below. CDI-Employee moved products to walk-in cooler to continue thawing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of dust and soil on ceiling tiles and vents above cook line and prep areas. Increase cleaning frequency to avoid build up. |