|
18
|
0
|
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 Observe a huge container of elbow pasta in the walk in cooler at 44F. Pasta was dated as 9/7/2021. CDI: PIC voluntarily discarded. -0- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cauliflower, chicken, and burgers in the self serving line and rice in the hot holding unit below 135F. CDI: Chicken, cauliflower, and burgers reheated back up to 169F, 174F, and 191F. Rice was voluntarily discarded. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheese, feta cheese, and boiled eggs in the salad bar self serving stations and melons in the fruit bar self serving station well over 41F. CDI: All items have been taken to the walk in cooler/freezer to quickly cool and are 41F or below by end of inspection. PIC has decided to do TPHC and procedures were verified by end of inspection. REPEAT VIOLATION -3- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans at dry shelving. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 comp sink. PIC is aware and had already put in a work order. -0- |