|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed food employees not reheating product to proper temperature before storing food on hot holding line. Refer to temperature chart. CDI - put product back into the steamer to reheat to proper temperature. Advised to use thermometer more often to monitor temperatures. Product reached proper temperature before hot holding line; currently in compliance. |
|
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 chef salads not cooling down in refrigerator. Refer to temperature chart. CDI - pulled chef salads to walkin cooler to rapidly cool down. Educated to prepare product then store in walkin cooler on speed rack to rapidly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Employees shall use proper cooling methods to reach compliance with cooling time and temperature criteria. Observed chef salads cooling down in closed plastic container in refrigerator. CDI - educated to cool down uncovered in walkin cooler. Moved salads to walkin cooler. Product currently in compliance. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed freezer down. Observed product in freezer still in frozen state; technician arrived on site during inspection. Observed torn gasket at hot holding unit. Technician arrived on site during inspection to change out gaskets. CDI. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in gaskets. Advised to keep gaskets clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed substantial amount of grout missing from between tile in the dish pit. Advised to repair. |