|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no fully written procedure for items held on TPHC during service times. Observed spreads station with start and end time that exceeds maximum time limit. CDI: Spreads voluntarily discarded. TPHC procedure filled out along with PIC during inspection and more complete procedure established. |
|
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 cut melons cooling in walk in cooler while tightly covered. CDI: Product moved to blast chiller. REPEAT VIOLATION Significant improvement from previous inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils unlabeled throughout kitchen. EHS and PIC discussed several potential remedies for the situation. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs for self-service stored in the food. CDI: Handles removed from food products. EHS recommends placing plates/dishes in front of containers for patrons to place tongs on to reduce the need for constant monitoring by staff of tong placement. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in pan storage area worn and chipping. Observed board mate mats in disrepair. REPEAT VIOLATION Improvement from previous inspection |