|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer recorded at 50ppm at 3-comp sink. CDI: dumped and refilled to proper concentration.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Interior ice machine with small build-up. CDI: ice machine being cleaned. Debris/Residue found on outside of a few pans. CDI: taken back to dish area for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Butter hot holding on flat top grill at 110F. CDI: moved to hotter side of grill; reheated to above 135F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS food including white american cheese, ham, burger, and salmon recorded at > 41F (see temp chart) inside grill station low boy cooler. CDI: ice put on top of products; service call placed. Violation for more than 2 consecutive inspections. EHS will make return visit to determine if risk control plan will need to be implemented.
VR by 8/29/19 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Short rib aujus inside walk-in made Saturday not dated and wings inside fry cooler made yesterday found without date. CDI: properly dated. |
|
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. TCS foods just prepared found cooling inside prep units including pico and black bean burgers inside fry cooler at 43F and tomatoes and lettuce inside fry station cooler. CDI: products removed to walk-in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths observed hanging on chef's apron. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal pans observed wet stacked at dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Plastic containers observed melted at back dish area. |