|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed single-use trays used for packing meat stored with food debris present. CDI - PIC voluntarily discarded trays.
* Points de-escalated due to notice in improvement since last inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed products in customer display cases with temperatures above 41 F including ground beef and beef ribeye. Items were stacked 3 high and were in containers that prohibited proper air flow for cold holding. PIC stated that these items were prepared prior to EHS arrival. CDI - items taken to WIC to cool down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 packages of ground beef and beef ribeye in customer display grab & go above 41 F. Products were portioned and wrapped prior to EHS arrival and immediately placed into display grab & go cases. CDI - Products taken to WIC to allow ambient cooling to 41 F or below. |