|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) - Clean Ice bins and enclosed equipment as required to avoid contamination and build up. Observed pink microbial growth within ice bin. Increase cleaning frequency to avoid build up. |
|
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 Observed cooked rice cooling in lowboy cooler dated 07/14 not reach 41F or below within a total of 6 hours from 135F to 41F. CDI-PIC voluntarily discarded product. EHS discussed proper cooling parameters and methods. EHS and PIC discussed cooking rice and all other foods daily and not cooling for next day use due to no walk-in cooler. Establishment does not have a walk-in cooler. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lowboy cooler cold holding sticky rice dated 07/10 above 41F. The ambient temperature of the unit was measured at 47F. PIC voluntarily discarded the food item since it was in unit since last night (07/14). EHS measured other TCS foods in the same unit stored in unit since last night, per PIC, at temperatures of 41F or less. EHS also observed cut cabbage, cut lettuce and fried tofu cold holding in the small prep top unit at temperatures above 41F. The ambient temperatures was measured at 40F. PIC voluntarily discarded the food item since it was in unit since last night (07/14). EHS measured other TCS foods in the same unit stored in unit since last night, per PIC, at temperatures of 41F or less. REPEAT. This is the second violation with the small flip top unit.
PIC called Easton refrigeration and scheduled a service visit for both units in the next couple of days. Establishment has one make station and three reach-in coolers that are properly operating. No TCS foods will be held in the lowboy cooler or the prep top cooler until repaired or replaced. EHS suspects the issue is due to the heat generated from the cook line. Verificatoin visit no later than 07/23 to check status of cooler repair. |
|
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 rice placed in lowboy cooler last night (07/14) in the cooling process stored in deep portions and tightly wrapped. CDI-PIC voluntarily discarded the food item. See violation #18. EHS discussed proper cooling parameters and cooling methods. Cooling poster provided to PIC. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available in establishment. The quat sanitizer is setup and used at the 3-compartment sink. The establishment has a chlorine dish machine with test strips available. Verification visit no later than 07/23 to confirm purchase and availability of quat test strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. EHS observed build up on of food debris and grease on the outside of bulk containers of ingredients stored in dry storage area. Containers are not clean to sight or touch. Routinely clean containers. |