|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee Beverage was being stored near prep surface. Store employee beverages in areas that prevents contamination. |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee drink beverage and then proceed to insert gloves to finish food prepping. Hands are to be washed prior to donning gloves when food prepping. CDI- employee washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods near the service line. CDI- foods were going to be moved and pic was educated on possible contamination risk associated with the violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils that were stored as cleaned soiled to sight and touch. Observed dish washed wash and rinse dishes without sanitizing before placing on the clean dish shelf. CDI- soiled dishes were placed back in the 3 comp sink for warewashing. |
|
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 Lamb stored at the steam table and ground beef located in the steam box were hot holding below 135 degrees. CDI- Beef and lamb was reheated. |
|
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 Several foods stored in the cold hold unit near the fryer station were not properly cold holding. Cheese sauce in the flip top also was above 45 degrees when checked. Also observed sliced watermelon going out for tphc above 45 degrees. Ensure that all foods that are cold held going out for time starts at 45 degrees and below. CDI- foods were chilled/discarded. REPEAT |
|
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 several foods such as cooked hummus in the walk in cooler cooling with lids still on them stacked on top of each other . Also observed diced tomatoes cooling in a large dense container with lid still on. CDI- lids were removed from the foods in the walk in cooler and other foods were moved to shallow containers and placed in the blast chiller for aggressive cooling.. Ensure that cooling is not occurring in cold hold units. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Several avocados on the service line still contained stickers.
General Comment: The facility prep and cool a lot of tcs foods at once. This process is conflicting and causing cooling complications due to lack of space and refrigeration. Recommended that the facility adjust their prep process so that foods can cool without running into any conflicts. Will return to check compliance of cooling adjustments made. PIC and food staff rotated foods as quick as possible in and out of blast chiller before the inspection concluded. |