|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat portioned containers in walk-in cooler. Also, unwashed produce stored directly above prepared tea. CDI items properly rearranged. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one side of steam well non-functional, all product below 135F. See temperature chart for temperature observations. CDI product reheated above 165F. VERIFICATION REQUIRED. PIC INSTRUCTED NOT TO USE NON-FUNCTIONAL SIDE OF STEAM WELL UNTIL REPAIRED. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butters holding out of temperature control on tables. Butters labeled keep refrigerated. PIC states they have letter from supplier stating refrigeration is for quality not safety measures. VERIFICATION REQUIRED. |
|
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 sliced potatoes, cooked onions and quinoa cooling on speed rack out of temperature control, all products below 135F. CDI all items moved to walk-in cooler to rapidly cool. See temperature chart for temperature observations. COOLING PROCESS BEGINS AT 135F, ACTIVE COOLING PROCESS MUST BEGIN AT 135F. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wrist watches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility. |