|
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 45F. -P Observed three pans of grits being cooled in the walk in cooler at 74F. The grits started cooling at 11:00am and had exceeded the time parameters for cooling. CDI- PIC voluntarily discarded grits. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, lettuce, pico, spicy aioli, butter , and chowder out of temperature. CDI- PIC moved items to the walk in cooler for more rapid cooling. |
|
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 bags of fries in the walk in cooler that had been prepped earlier that morning at 73F. Explained to PIC to not cool in ziplock bags. CDI- PIC spread fries out on big sheet pan. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed salmon and snapper stored beneath damp linens in cold drawers and reach in units. CDI: Linens 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 a cutting board with deep scratches. Explained to PIC that the surfaces should be smooth and easily cleanable. CDI- PIC voluntarily discarded the cutting board. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on fan covers in the walk in cooler.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the back since in need of being recaulked. |