|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage and snacks being stored on shelf with customer food in walk-in cooler. CDI: PIC moved items to approved location. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded cheese prepared 04/06/22 in walk-in cooler that did not meet cooling parameters. PIC voluntarily discarded product. Observed diced tomatoes, shredded cheese, and shredded lettuce that cooled at too slow of a rate to meet cooling parameters in 3-door cooler and walk-in cooler. Products prepared between 8:30am-10:30am and out of temp @ 2:30pm. See temp chart and violation #33 for details. PIC voluntarily discarded product. EHS issued ITS for inability to properly cool foods. EHS will return within 10 days to check on progress with cooling. REPEAT VIOLATION. |
|
21
|
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 pinto beans being held below 135F in hot box at to-go station. Product prepared @12pm. CDI: PIC reheated product to above 165F on stove(171F). |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 diced tomatoes, shredded cheese, and shredded lettuce being cooled in 3-door cooler and walk-in cooler covered in plastic wrap and lids and stacked 3-4 pans deep. See violation #20 for more details. PIC voluntarily discarded product. EHS issued ITS for inability to properly cool foods. EHS will return within 10 days to check on progress with cooling. VERIFICATION REQUIRED. REPEAT VIOLATION.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed insufficient space/number of cold holding units for cooling foods. EHS recommended addition of freezer or blast chiller, prepping more frequently but in smaller amounts, or receiving more trucks with less product. CDI: Education provided and EHS spoke with field leader. |