|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and lobster stored above ready to eat foods in reach in cooler. CDI - PIC rearranged items. - 1.5 - |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine that has not been in use. CDI - PIC cleaned ice machine on site. - 0 - |
|
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 pasta cooling tightly covered in walk in cooler at 50F. Observed chicken cooling tightly covered in grill drawer at 64F. Both Items had 1 hour left in cooling parameters. CDI - Pasta uncovered and moved to freezer to rapidly cool. Chicken was voluntarily discarded by PIC. - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari in reach in cooler at 65F. Observed cheddar cheese, salsa, sour cream, butter, and tartar sauces holding on server line between 45-60F. CDI - Cheese and salsa placed on TPHC. Form filled out with PIC. Ice added to sour cream, butter, and tartar sauces to rapidly cool. - REPEAT - 3 - A VR will occur no later than 2/19/2021 to ensure cooler is holding temp.
** This is facilities fourth cold holding violation. Next violation will result in risk control plan implementation ** |
|
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 cooked pasta and chicken cooling while tightly covered. CDI - Pasta uncovered and moved to freezer to rapidly cool. Chicken voluntarily discarded. Do not cover items until they reach 41F. - 0 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container stored on floor at bar area. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored inside of reach in cooler drawer. CDI - Drink moved. - 0 - |