|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp stored over cooked foods in the 2-door RI Cooler. CDI-The two containers of shrimp were moved to the bottom shelf of the cooler. REPEAT. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P
Observed beef pho that did not cool fully to 41F or below within the 6 hour time frame. CDI-The pho was properly discarded. 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 the walk in cooler holding product above 41F. Product was holding between 42-43F. CDI-The cooler was turned down. REPEAT.
*Zero points taken today even though it is a repeat violation. Majority of the food product in the walk in cooler was not potentially hazardous. The flip top cooler noted on the last inspection has been repaired and was holding at 41F or below. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no TPHC approval paperwork for the items held on time at the soup station. CDI-The time paper work was provided and filled out during the inspection. The paperwork will be posted on the wall where the product is kept on time. REPEAT. |
|
31
|
1
|
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 beef pho that was not fully cooled to 41F or below due to the walk in cooler not properly holding temperatures and using large containers that will not adequately cool the product. CDI-The pho was discarded and explained that smaller containers need to be used in order to cool product down to 41F or below within the required 6 hour time frame. REPEAT. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed cups with no handles stored in several containers of pho, and dried storage product. CDI-All cups with no handles seen were removed and discarded. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the tall 2-door reach in cooler, and to the walk in cooler shelves. Have cleaned. REPEAT. |