|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooked sushi roll, tuna/avocado sushi roll, and pimento cheese that did not meet the cooling parameter. CDI - All items moved to blast chiller and/or walk in cooler to rapidly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheddar, roast beef, turkey, tuna salad, and sashimi holding between 42-45F. Items left to cool in units. Discussed solutions with PIC, full corrective actions may be taken during next inspection.
Observed kimchi, collards, and tomatoes in flip top unit located at Burger Station holding above 45F. All items were left over from previous day. After further discussion, employee stated they turn off unit every night and immediately put items in while it cools down in the morning. Employee will wait until unit has cooled properly moving forward. CDI - Items discarded and replaced with items at or below 41F. |
|
21
|
0
|
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 collards (burger prep unit) and feta cheese (walk in) without date mark. PIC stated they were both made the previous day. CDI - Collards were discarded for other reasons. Feta was properly date marked. |
|
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 sushi rolls tightly wrapped in plastic cooling in reach in unit. Observed pimento cheese densely packed in large container cooling in reach in unit at burger station. CDI - Items moved to blast chiller and/or walk in cooler to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods labels in need of replacing or without labels. |
|
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 all dishes in dish area wet stacked in clean dish/utensil area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold holding draws in burger station with food residue and debris. Observed dry goods shelving in need of cleaning. Increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed several handsinks throughout facility without waste bins in handsink area. |