|
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
COMMENT: Observed meatballs in hot holding cabinet at 108F. CDI. PIC reheated the meatballs to 165F before placing back in hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed London broil, salmon, kale salad, and salmon above 41F. The chef case cooler was reading an ambient temperature of 40F, but it was evident that the cooler was not properly functioning. PIC states some items were left in the cooler overnight and the temperature of those foods can not be determined for safety. Those foods were voluntarily discarded. The foods that were made today (kale salad, coleslaw, harvest grain mushrooms, green beans, grilled vegetables, bbq chicken, south park chicken salad, and London broil) were all placed back into the walk in cooler to cool to 41F as they were only in the case approximately an hour and a half. Observed olive and cheese mixture above 41F on olive bar. CDI. PIC is discontinuing any stuffed or cheese mixed olives. The cooler was repaired onsite during inspection and fans were replaced. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed the following not properly documented on the 'TILT' sheet provided by the PIC: peas, roasted potatoes, and salmon (in place of wings). When swapping out items on the production sheet, make sure you relabel with the actual food that is being placed on the bar. This was a violation noted at the deli hot bar. CDI. The PIC had employees correctly label the TILT sheet. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -PC
COMMENT: Observed bleach cleaners stored by exposed single-use clam shell containers and rotisserie oven chemical stored by utensils. Store chemicals in their designated area. CDI. The PIC moved the chemicals. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed sushi department not following procedure in HACCP SOP that states that a label with a date mark and time for a maximum time of 10 hours shall be affixed on the sushi rice container once mixed. CDI. The sushi PIC labeled with white rice container with its appropriate time. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed chef case cooler not properly functioning, see violation #20. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris on internal parts of storage areas including the inside of deli display cases, single-use storage cabinets, and inside sub station cooler. Repeat. |
|
53
|
0
|
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.
COMMENT: Continue cleaning underneath equipment to include floors under fryers and 3 comp sinks. |