|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 three large insert pans of sweet potatoes prepared on 07/21/21 being held at 41F. Product placed into walk-in cooler and covered to cool. PIC stated facility does not keep cooling or cold holding logs. CDI: Education provided and PIC voluntarily discarded product. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held below 135F in basket above fryer. PIC stated process is to bread wings, fully cook, hold in basket if there are extra, then drop again before serving. PIC stated product prepared @1pm. CDI: Education provided and food employee reheated wings to above 165F- 206F. REPEAT VIOLATION. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
GENERAL COMMENT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food employee date labeling several foods in 2-door glass reach-in cooler upon arrival for inspection. NOTE: failure to date label immediately upon prepping can result in food being discarded. CDI: Education provided and all foods labeled. |
|
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 sweet potatoes cooled overnight in walk-in cooler in insert pans covered with aluminum foil. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored, some with heavy black buildup formed on them. CDI: PIC voluntarily discarded boards with black buildup. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Obsevrved leak at bottom of faucet on hand sink at front counter. Observed large leak under meat prep sink causing standing water throughout majority of kitchen. PIC stated work order has been placed and staff are currently using squeegee to keep floors clean. |