|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 empanadas cooling on sheet pan at room temperature at a rate of 0F/min. CDI: Empanadas moved to cooler and properly cooled. Observed short rib cooked yesterday above 41F. CDI: Product voluntarily discarded. Observed lamb lollipops cooling right at 4 hours above 41F. CDI: Product rapidly cooled in reach in freezer to 41F within 20 min.
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 hummus prepared this afternoon cooling at a rate of 0F/min in reach in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date mark on milk or short rib from yesterday. CDI: Milk Labeled. Short rib was discarded (See #18).
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 cooked ale onions from 2/28 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as much less items were improperly dated/out of date. |
|
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 hummus and lamb cooling in reach in while tightly covered. CDI: Hummus put onto a sheet tray to rapidly cool and lamb placed in reach in freezer. Observed empanadas cooling on sheet tray at room temperature. CDI: Product placed into refrigeration. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cools many foods and does not have a walk in or additional freezer space to properly cool food items. Changes to preparation of items or additional equipment including a blast chiller or reach in freezer may be required if cooling problems persist. Currently, EHS recommends keeping track of cooling via logs or labels. Facility has recently paired down menu to include less items and more ingredients are cross utilized. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items including a food bag, check, and dressing packet stored on speed rack above empanadas. CDI: Employee items relocated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden s’mores plates with sealant chipping and some with wood that has cracks/chipping.
4-501.11 Maintain equipment in good repair. Observed split gasket on 2 door reach in cooler for cakes and reach in cooler door on prep top. |