|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed labels for food remaining on pans stacked and stored as clean. CDI: Labels removed and pans rewashed. REPEAT VIOLATION Previous violation corrected. |
|
18
|
1.50
|
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 cheese, salad, and tomatoes from food truck yesterday that did not cool to 41F. EHS A. Denicola stated that food truck cold food is held on TPHC and shall be discarded after service. CDI: Food voluntarily discarded. Observed rice in a deep, covered pan from yesterday cooling in reach in. CDI: Rice voluntarily discarded. |
|
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 cooling in deep, covered container in a reach in unit. CDI: Rice voluntarily discarded. Observed food truck Observed chicken cooling in a reach in unit. CDI: Product relocated to walk in freezer for cooling. No cooling should be done in reach in coolers. Reach in freezers may be used if necessary. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing in a container of standing water. CDI: Beef was thawed under running water and immediately moved to prep. REPEAT VIOLATION |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked pans stored as clean. Facility does not have adequate drying space. REPEAT VIOLATION |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of cooking equipment with grease and residue build up. Observed shelving In reach in coolers with build up. REPEAT VIOLATION |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring and walls throughout facility are not smooth and easily cleanable. Observed some damaged ceiling tiles and ceiling tiles that have fallen in. Observed some microbial build up on walls around spice storage where wall has gotten wet and swelled. These areas are no longer cleanable and can be pest harborage based on the holes and deteriorated areas. Flooring is holding water as well due to not being graded to drain, and missing tiles. REPEAT VIOLATION |