|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes and utensils, including veggie slicers, stored as clean with food left on them. Dirty items moved to dish sink for re-washing. Due to repeat violation, will follow up within 10 days. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken fingers under heat lamp at 126 degrees on prep line. CDI- PIC disposed of chicken fingers. Due to repeat violation will follow up that foods are properly hot held. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods at end of make table above 45 degrees including: chicken salad at 47, sliced tomatoes at 49, bleu cheese crumble at 49, shredded cheese at 49, sliced cheese at 49, sliced lettuce at 50 and mixed lettuce at 53. Unit may not be working properly, have unit serviced as needed. Sliced head lettuce, tomatoes, and sliced cheese that had been in make table nearly 4 hrs were voluntarily disposed of. Other items that had been in make table 2 hrs or less were placed in fridge, walk in, and/ or in ice baths to properly cold hold/ chill. Also, be sure foods are properly chilled to 45 or below before cold holding in make table, lettuce actively cooling above 45 degrees is being placed on make table, make table is for cold holding not cooling foods. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 large greens containers of cut lettuce in walk in cooler trying to cool with tight lids and in very deep amounts at 60 degrees approx. 1 hr since cooling began. Not likely to reach proper cooling temp of 45 or below in the next 3 hrs with current cooling methods. CDI- Lettuce moved to shallow vented pans to speed up cooling process. Observed lettuce cooling in deep lexan pans with tight lids in fridge unit, lettuce ventilated to speed cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers inside chicken prep cooler and main prep line cooler. CDI- Thermometers placed in coolers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans and dishes being tight stacked while wet. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse and sanitize solutions at 3 comp sink with food residue that could be contributing to un-clean state of several observed dishes. CDI- Solutions changed
out.
GENERAL COMMENT: Will follow up within 10 days to check VR items. |