|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in dish machine in kitchen. PIC called technician. CDI: Facility will use 3-comp sink until 7pm when reservations fill up (more than 50 seats). If dish machine is still not operating, facility will move to single service plates/utensils.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on ice shield. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed BBQ chicken and buffalo chicken reheated to less than 165F. CDI: Items rapidly reheated to over 165F. |
|
18
|
1.50
|
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 empanada meat cooling at a rate of .1F/min. CDI: Product placed in a deeper ice bath and stirred. Product then met cooling rate. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items in prep top cooler with no date marking. PIC stated items were prepared on Friday 12/27. CDI: Items properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese date marked 12/17 in reach in cooler. CDI: Product voluntarily discarded. Observed lamb and beef sliders date marked 12/21. PIC stated that is the date they came in on the truck. They were thawed on 12/27. CDI: Sliders voluntarily discarded. |
|
31
|
0
|
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 empanada meat cooling in reach in cooler while tightly covered. CDI: Product moved to ice bath. Observed ice bath being used but no stirring. CDI: More ice added and product stirred frequently. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp and sliders thawing in standing water. CDI: Water turned on. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 1/2 pt container being used as scoop in flour. Observed flour scoop handle down in flour. CDI: Handle moved out of product. |