|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Obserdved one 1/3 pan of soup in reach in cooler from yesterday at 60F. CDI: Soup discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PAST INSPECTIONS. A blast chiller has been purchased, staff have been trained, and cooling logs have been implemented as well. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that pastry chefs pull speed rack with TCS foods out from cold holding in order to add items to it. When rack was placed back into the walk in for refrigeration, all TCS items had reached 70F. CDI: All TCS items discarded. Process changed, so that TCS items do not remain on speed rack when it is relocated to pastry kitchen area. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed date on a 1/6 pan of sausage to be 3/28. Today is the 8th day. Observed potato mix for quiche dated for 3/22 in walk in cooler. CDI: Products discarded. Observed 2 portions of ham in reach in cooler in pastry kitchen area with no date mark. CDI: Item discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 1/3 pan of soup cooling in reach in cooler while tightly covered. CDI: Soup discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies in pastry ordering area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cups stored on floor at pastry ordering area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed green paint peeling off of wall in food prpe area where sandwiches are made. |