|
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 chickpea and rice soup cooling in deep, plastic containers overnight in the walk in freezer still at 43-45F. CDI: Product voluntarily discarded and alternative cooling methods discussed with PIC. 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 wrapped, portioned turkey from yesterday in reach in still cooling from yesterday at 44F. CDI: Product voluntarily discarded. CDI: Product voluntarily discarded. Alternative cooling methods discussed with PIC. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 sliced deli meat in prep top cooler with no date mark. CDI: Products properly date marked. Observed sausage date marked 11/7 in prep top. CDI: Product voluntarily discarded. Observed cooked cherry puree from 11/1 at barista station. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
31
|
1
|
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 chick pea and rice soup cooling in deep, plastic containers and sliced, portioned turkey cooling in a tightly wrapped container in a reach in cooler. CDI: Product was voluntarily discarded. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dry good scoop handles down in food. CDI: Scoops removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several damaged lids on containers or stored as clean. CDI: Lids voluntarily discarded and products covered with plastic wrap. Ensure lids are in good condition to be easily cleanable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep pits. CDI: Cutting board voluntarily discarded.
4-501.11 Maintain equipment in good repair. Observed peeling shelving in 3-door pastry cooler. Observed wooden boos block tables in severe disrepair and no longer easily cleanable. Tables need to be repaired or replaced to be smooth and easily cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on shelving in walk in cooler with pastry items on it. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls in pastry kitchen area that are significantly damaged and one wall with a large hole. EHS recommends repairing wall and putting up a more durable covering such as a wall bumper, or FRP where the dry good bins and tables rub/bump. REPEAT VIOLATION Previous violation corrected. |