|
19
|
3
|
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 holding at 118F under heat lamp near reach in units. CDI: Chicken wings reheated to 190F in fryers and placed back into hot holding. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly rolls at 43F in reach in unit on cook line, as well as brunswick stew and brisket holding at 42F and 43F in walk in unit. CDI: Pork belly rolls sent to reach in freezer and brunswick stew and brisket were vented and mixed to facilitate rapid cooling to 41F. REPEAT.
Note: No items today were observed above 45F, and since this is the facility's first inspection since the change to 41F for cold holding, points were not deducted. If the violation is observed in the future, points will be deducted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled spray bottles of sanitizer at mop sink area. CDI: Both bottles labelled as sanitizer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 philly steak rolls prepared earlier today cooling in a reach in unit rated for holding. CDI: Philly rolls relocated to freezer for proper cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pineapple stored on the floor in beer walk in unit. CDI: Pineapple elevated off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor in kitchen area. CDI: Sanitizer bucket elevated off the floor onto shelf. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility re-using kimchi containers to hold dry product. CDI: EHS informed PIC that old commercial food storage containers may not be reused for other items. CDI: Kimchi buckets discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket torn on door to walk in cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a deeply scarred white cutting board in prep area. CDI: Cutting board discarded.
Note: This is not the same violation noted on the previous inspection, thus it was not considered a repeat and points were not deducted. |