|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning on the upper lip. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 freshly prepared coleslaw in a plastic lexan in prep unit at 85F. Coleslaw had just been made, CDI-PIC took item and was put on ice and put in the walk-in. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes on a hot line at 110-112F, CDI-PIC put items on time and will use TPHC from now on. |
|
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 prep unit across from grill holding temperatures of food at 47-50F including tomatoes, feta, cooked spinach, ham. PIC explained they temped items this morning and it was at 40F, checked ambient air and it was 42F, PIC turned gauge down and checked later ambient air and it hit 40F after a long period of time. CDI-PIC took items to be cooled down and put out fresh, cold items from the walk-in. |
|
31
|
0.50
|
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 freshly prepared coleslaw at 85F in a prep unit, item had just been made and was trying to cool in a plstic lexan in a prep unit. Observed cut melons and salsa in a reach-in at 44F-46F. Items wre made yesterday and were covered in a plastic container, not allowing air flow. CDI-PIC discarded yesertdays items and coleslaw was put on ice in the walk-in. Observed potatoes that were cooked about 30mins previous cooling on a rack next to grill at 90F, PIC explained they cool there for an hr or so before placing in walk-in. CDI-Items were placed in walk-in to allow for cooling process to start. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit across from grill with ambient air at 42F. Upon inspection PIC explained someone may have bumped the gauge and turned it warmer. Unit did cool down to 40F. Observed a reach-in with a temperature gauge broken on the outside. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed shelf underneath soda machine with black build-up on the interior. Needs to be cleaned. |