|
18
|
3
|
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 41F. -P Observed salmon cooked yesterday in walk in. Product was only cooled to 45F. CDI: Product was put on a sheet tray and cooled in walk in freezer below 41F. REPEAT VIOLATION
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 diced chicken that was cooked, and diced yesterday in walk in above 45F. PIC stated that product was fully cooled to 41F before it was diced yesterday evening. CDI: Product voluntarily discarded. |
|
21
|
0
|
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 aioli date marked 6/1 in reach in. CDI: Product voluntarily discarded. Observed chicken salad date marked for 6/12, however the dressing for the chicken salad was made on 6/10. The dressing is the oldest TCS ingredient, therefore the date for the chicken salad needs to be 6/10. CDI: Correction made to date and employees informed on procedure. Observed SAL soup date marked for 6/16. Facility date marking system is to date the item with the day of preparation, not expiration. CDI: Date that SAL was cooked was added to container. Overall, there is a strong date marking system in place for facility. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site for unsalted butter and spinach. Products were not labeled with a start time either. PIC stated that products are pulled out at the start of service and discarded 4 hours later. CDI: Start time written on products. TPHC form sent via email along with inspection. VERIFICATION REQUIRED |
|
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 chicken cooling in deep, covered lexan in walk in cooler. CDI: Product voluntarily discarded. Observed sausage patties cooling in prep top cooler. CDI: Employee reheated sausage on flat top for immediate service. REPEAT VIOLATION Some improvement from previous 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 some fruit flies in downstairs area by door to loading dock and street level at the pastry case. EHS recommends increasing pest control. |
|
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 significant wall damage where clean dishes are stored. |