|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Beside three compartment sink, observed handsink blocked with bag and container of onions. CDI- Items were removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two tongs, a plastic container and knife being stored as clean with food debris. CDI- Items were removed to be rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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
Observed pasta, apple slaw, and lettuce above 45F. PIC stated items were prepped and placed inside reach in units at 10:30 this morning. Checked temperature of foods around 4pm. CDI- Items were separated into different containers and placed into reach in freezers to get down to 41F quickly. |
|
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
Observed pasta in hot box at 94F. Also observed butter sitting out at 76F. Spoke to PIC about holding butter hot or cold. CDI- Pasta was reheated to 205F. Butter was melted and placed inside of hot box. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In reach in, observed two containers of beans holding above 41F, one container from the 11th and the other the 14th. Lettuce, mayo and boom boom sauce were in flip top above 41F. CDI- Beans were reheated to 165F and the cooling process started back over. Lettuce was voluntarily discarded. Mayo and boom boom sauce were placed in freezer to cool rapidly. For sauce bottles that have food items that need to be kept cold, suggested to PIC to keep ice in the containers that hold them sauce. Also to only fill up the sauce bottles to where the ice touches. Beans have too much inside the container and may not have been cooled properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation. 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 pasta, apple slaw, and lettuce above 45F. PIC stated items were prepped and placed inside reach in units at 10:30 this morning. Items were covered and tightly packed. CDI- Through education. All food was separated into shallow pans and placed inside reach in freezers to get temperature down to 41F quickly. |
|
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.
Observed split gaskets in several units. Gaskets need to be replaced. |