|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal drink stored above prep sink in kitchen and another drink stored on shelf inside walk-in cooler with customer food. CDI: drinks were discarded |
|
18
|
1.50
|
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 meatballs inside walk-in cooler at 45F and alfredo sauce at 47F that has cooled from last night. CDI: due to temperature abuse these items were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 a container of ceasar dressing dated 9/4/19 that was expired by 1 day. CDI: discarded. Facility is continuing to follow-up risk control plan with much improvement. Violation should be eliminated by next inspection to avoid intent to suspend action on permit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 meatballs and alfredo sauce in large portions and covered during cooling process. Observed containers of romaine lettuce stacked and tightly wrapped in plastic while cooling inside bottom of salad prep cooler. CDI: moved to sheet trays and placed on cooling rack inside walk-in cooler. Observed bacon jam inside prep cooler cooling with lids on. CDI: lids removed and jam placed inside walk-in freezer for rapid chill. |