|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed pulled chicken taco meat at steam table at 120F. CDI (corrected during inspection). Food employee reheated the pulled chicken taco meat on grill to 170F. Maintain TCS foods in hot holding at 135F or above. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Grits in the walk in cooler date marked for 11/18. Chicken wings made and frozen on 11/19, pulled yesterday 11/25 with no pull thaw date. CDI. Grits were discarded. Chicken wings marked with appropraite date mark. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P
COMMENT: Observed 401 cleaner and hard surface sanitizer stored beside mixer in back prep room. CDI. The PIC immediately moved the cleaners to back area. Store toxic materials to avoid contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Use a more adequate ice bath to cool down the hollandase sauce (ice was used in container with no water to flow around product). Tomatoes cut and cooling in top of prep cooler with prep cooler lid open. Cool tomatoes in the walk in cooler or by ice bath, freezer, etc to cool faster before placing on the line. Melons cooling in low prep cooler in container covered that is taken in and out of the cooler for dispensing into bowls per order. Prep the melon in small containers and cool in walk in cooler before placing in reach in cooler or by other means. It is not always conducive to cool foods in bottom or top of prep cooler units as they are opened and closed frequently. Quickly cool foods by using appropriate cooling methods. CDI. The PIC voluntarily discarded the melon, placed the hollandase in a more adeqaute ice bath and placed the cut tomatoes at the line in an ice bath to cooler to 45F. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF
COMMENT: During inspection, ambient thermometers were not easily viewable. Left prep cooler thermometer was not found during inspection. PIC placed thermometer in this cooler. PIC moved thermometers. Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C
COMMENT: Observed linen covering taco shells in container. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new consumer. Raise the bottom left shelf in the hallway walk in cooler as it is just slightly above the floor. Store food at least 6 inches above the floor. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
Observed debris and build-up on walls, flooring under equipment, dusty ceilings, etc. Make sure to increase cleaning frequency. Observed broken tiles and loose baseboards throughout the establishment. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors walls and ceilings shall be maintained in good repair. Repeat. |