|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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
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 macaroni cooling in walk in at a rate of .04F/min. CDI: Product moved to walk in freezer and cooled to 32F within 20 min. Observed items cooled below 45F (not prepared today) but not to 41F in walk in cooler including wings, potatoes, and sausage. Observed some items prepared today cooled to below 45F, but not 41F including feta, carmelized onions, and tomatoes. CDI: Items vented or relocated to cool to 41F and below. REPEAT VIOLATION |
|
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 garlic butter hot holding below 135F. CDI: Product rapidly reheated to more than 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, spinach, and garlic aioli holding above 41F. Garlic aioli was held outside of temperature control above 45F. CDI: Garlic aioli voluntarily discarded. Other items rapidly cooled to below 41F in walk in, uncovered. REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 time marked on pizzas held on TPHC. CDI: Time placed on pizzas. |
|
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 lettuce cooling in prep top cooler. Observed BBQ chicken cooling in prep top. CDI: Items vented and cooled to 41F in walk in cooler. Items were below 45F. Observed sausage cooling in walk in above 45F, while tightly wrapped. CDI: Product placed on sheet tray for rapid cooling. Observed macaroni and cheese cooling while tightly wrapped and stacked. CDI: Product placed on sheet pan and cooled in walk in freezer. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at bar and server station. CDI: Cups separated for air drying. REPEAT VIOLATION |