|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed one container of wings and one container of ribs in a grab n go cooler both above 41F. Both items had been cooked last night. Ensure all TCS items are properly cooled to 41F or below before packaging and placing in grab n go coolers. Food will not cool properly in these units as they are designed to hold temperatures. Repeat violation. |
|
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 the deli meat cooler holding TCS items above 41F. A container of lettuce was in the prep top cooler above 41F. The olive bar cooler is holding feta cheese above 41F. Coolers need to be adjusted to hold TCS items at 41F or below. Lettuce discarded, other items moved to walk in cooler. VR- Verification visit required. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 a bag of deli ham in the bottom of the prep top cooler that was packaged on 4/15. A container of caramalized onions were in the bottom of the cooler dated 4/15 - 4/30. When cooked onions are thawed they have a 7 day shelf life. The ham and onions were both expired. CDI- Items discarded. Points left at half as facility has made significant improvement on overall date marking. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 packaged cheese, sandwiches, and salads that had all been prepared today then placed into the grab n go coolers before reaching 41F or below. Ensure all TCS items are cooled to 41F or below before placing in the grab n go cooler. These items will not properly cool when packaged and placed in these units. CDI- Cheese, salads, and sandwiches opened and moved to walk in freezer. Repeat violation. |
|
47
|
1
|
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 general cleaning needed on shelves and the interior/exterior of equipment throughout facility. Increase cleaning frequency. Repeat violation. |