|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads and wraps in the grab n go cooler above 41F. Items were prepared yesterday. Other items in cooler were 41F or below. Some TCS items are not being properly cooled before placing in grab n go cooler. This unit is not designed to cool. Ensure TCS items are being cooled to 41F or below before placing in grab n go cooler. CDI (Corrected during inspection)- Items that were above 41F and had been in the cooler since yesterday were voluntarily discarded. |
|
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 several TCS items above 41F in the prep top cooler and the olive bar. See temperature chart. Items in prep top cooler were stacked high above the pans. CDI- Items in prep top cooler had been there since last night. These items were voluntarily discarded. TCS items in olive bar had been there since this morning, these items were moved to the walk in cooler. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open bag of spinach with no date. Ensure prepackaged TCS items are date marked when opened. Spinach was opened sometime yesterday. CDI- Yesterday's date placed on spinach. Repeat violation.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus with a discard date of 1/27, breaded chicken with a discard date of 1/14, ham with a discard date of 1/24, and turkey with a discard date of 1/25. Ensure all TCS items are discarded once they have passed the 7 day window. CDI- All expired items voluntarily discarded. |
|
31
|
0
|
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 wraps in the grab n go cooler that were prepared when inspection began then placed directly in the grab n go cooler. Wraps were 47F. Other wraps and salads that were prepared yesterday were in the grab n go cooler above 41F. All TCS items should be cooled in the walk in cooler before placing in the grab n go cooler. This is a holding unit and will not properly cool TCS foods. CDI- Wraps and salads from yesterday voluntarily discarded. Wraps that were prepared today were moved to walk in cooler. Wraps will be placed back in grab n go unit when at 41F or below. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed significant amounts of food debris/residue inside prep coolers. Equipment used to wrap pizzas had a significant amount of food residue. These areas need detailed cleaning and cleaning frequency increased. Repeat violation. |