|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed packaged raw meat stored over pacakaged raw fish in CMS walkin cooler. Rearranged per instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bottle of sanitizer at 0ppm Quat. Refilled to 200ppm Quat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In hot hold display case, observed 3 different types of chicken wings temping from 97-119F. They were made this morning. Moved to oven and all were reheated to above 190F. Observed chicken noodle soup in hot well at buffet at 127F. Moved to crock to reheat to 165F or higher. At 150F at end of inspection and was continuing to be reheated. Observed chowder soup sitting out without temperature control at 96F. Advised to keep at 135F or higher or chill to 45F or lower. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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
You have a 7 day window for foods held at 41F or lower. Observed liverwurst cut on 2/26. Discarded. Observed cut mozzarella chub in deli case and goat cheese in walkin cooler unlabeled. Cheese kiosk soft cheeses are in scale for more than 7 days (12+ days). Change scale to reflect 7 day window. Example cheeses to change: Camembert, Brie, Triple Creme, Gourmandise. Return visit required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 customer grab and go items not properly cooled before being placed in display cases. Spinach dip = 60F, chicken salad wrap = 52F, buffalo chicken wrap = 48, sushi = 48-50F Pulled all (they were all made today) and moved to walkin cooler to rapidly chill. Wraps and sandwiches had cooled to 43F at end of inspection. Recommend utilizing blast chiller on site. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods (under cool running water, as part of cooking process, in refrigeration). Observed bag of mac n cheese sitting in water in prep sink. Bag had thawed and was still cold so placed in reachin refrigerator when directed. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed one dial thermometer on site that could not be easily located. Obtain thin probe metal stem thermometer to check food temperatures. REturn visit required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on prep table and in container near coffee station. Keep in sanitizer between uses. |