|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored over washed produce and ready to eat foods. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 sliced ham cooling at 0F/min in reach in cooler. CDI: Product was spread out on a thin pan and placed in the walk in for rapid cooling. REPEAT VIOLATION Improvement from previous inspection as there was much less product cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caesar dressing, tomato basil vinagrette, and blue cheese crumbles held above 41F in prep top for salads. CDI: Product rapidly cooled as it had been out for less than 4 hours. EHS and PIC discussed holding items on time if they cannot be stored in the sliding door cooler behind the salad station. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 items in prep top cooler with day that the pan was changed or the day it was brought up to the prep cooler. CDI: EHS and PIC discussed that dates need to reflect when the product was originally prepared or cooked. Dates were corrected. Observed pumpkin sauce from 10/23 in reach in cooler. CDI: Product voluntarily discarded. |
|
31
|
0
|
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 sliced ham cooling while tightly covered in reach in cooler. CDI: Ham uncovered and spread onto a thin pan, then placed in the walk in cooler to cool. REPEAT VIOLATION Improvement from previous inspection as product was in a smaller volume for cooling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer test strips that have expired. VERIFICATION REQUIRED. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 structural wall damage near handsink at end of salad line. Observed missing tiles under handsink at end of salad line. |