|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 soup and pork form yesterday above 41F. CDI: Product voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried potatoes below 135F on serving line. CDI: potatoes voluntarily discarded. EHS and PIC placed hot line products on TPHC permanently. TPHC form filled out today. See attached photo. REPEAT VIOLATION Improvement form previous inspection as only one item was out. |
|
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 reach in cooler near fryer holding food above 41F. Air temp was 50F. CDI: All TCS items prepared prior to this morning were voluntarily discarded. PIC phoned repair person during inspection, who said that he would be at the facility today. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 several containers of food in coolers with incorrect preparation dates. EHS suggests moving to a sticker system that involves writing the date of preparation in order to ensure accurate date marking. Observed some containers with old day dot stickers. Ensure all old stickers are properly removed. CDI: Items properly dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 soup from yesterday cooling in a deep pan. Observed pork cooling from yesterday and lettuce prepared today cooling while tightly covered. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no walk in. EHS recommends cooling items with ice as much as possible or in the freezer (when space is available) in order to facilitate proper cooling rates. Reach in coolers are not meant to cool down hot food. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpster. Dumpster is shared with the whole shopping center. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor near stove/oven damaged and peeling up. |