|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding in steam well at 119F. It had been cooked and transferred to well but well had not yet heated up. Moved to steamer and reheated. Up to 158 by end of the inspection and still reheating. |
|
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 cut tomatoes in prep top at 47F, onion tomato mix at 45F. In second prep unit, observed feta at 44F. Feta had been sitting out during salad making process. Moved all to walkin to rapidly chill. Be sure not to leave items sitting out. Tomatoes and tomato onion mix were prepped today and likely not properly cooled. They cooled to 40F and below in walkin. Feta is freezer was still cooling (at 43F) at end of inspection. |
|
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 lettuce cut today in the prep unit holding at 47F. Moved to walkin cooler on a sheet tray to rapidly chill. Use prep unit to hold cold foods at 41F or lower. Cool using your walkin cooler before placing in prep unit. Repeat violation. |
|
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 pans wet stacked. Separate to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards with dark spots and etches. Replace/resurface.
4-502.11(A) Maintain utensils in good repair. Observed chipped spatulas. Remove from use. |