|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels dispenser unable to dispense paper towels at hand sink near mop sink. CDI: PIC replaced battery and paper towel dispenser began working. |
|
20
|
0
|
Proper cooling time & 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 grilled chicken cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product on sheet pan for rapid cooling.
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 sliced tomatoes cooling at a rate too slow to meet cooling parameters. See temp chart and violation #31 for details. CDI: PIC placed product on sheet pan for rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of salad being held above 41F in reach-in cooler under front counter. Breaker on cooler had tripped. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled chicken cooling in deep plastic insert pan sealed with plastic lid in walk-in cooler. Observed sliced tomatoes cooling in metal insert pan covered with plastic wrap in walk-in cooler. CDI: Education provided and PIC placed products on sheet trays for rapid cooling. REPEAT VIOLATION. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no hot water dish thermometer at time of inspection. CDI: Education provided and PIC made aware of change due to 2017 Food Code implementation. |