|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 pasta cooling at a rate too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, product vented, and placed back into ice bath for rapid cooling. |
|
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 grilled onions and mushrooms being held below 135F in grill steam well. Product prepared @9:30am. CDI: Education provided and product reheated on grill (169F, 178F). Observed pasta being held below 135F in expo steam well. Product prepared @9:30am. CDI: Education provided and product reheated in microwave (167F) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ground beef in 2-door prep cooler being held above 41F. Excess product causing inability to shut doors on unit. Observed chicken and burgers in low boy being held above 41F. Product covered with lid, possibly limiting air flow in unit. Observed various TCS foods in sauce reach-in cooler and meat reach-in cooler being held above 41F. Product with various prep dates from 08/26-09/01. Ambient temperatures of units 45F and 44F. PIC voluntarily discarded all TCS product not meeting temperature parameters. Excess prep for refrigeration in facility and need for more frequent deliveries with less product. Facility does not have walk-in cooler. EHS will return within 3 days to verify corrective action plan in place for long-term compliance. EHS provided cold holding logs via email. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance can result in Risk Control Plan (RCP) and permit action at next inspection** |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed various TCS foods with date labels beyond 7-day limit. CDI: Education provided and PIC voluntarily discarded product. |
|
33
|
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 pasta cooling in large covered plastic container in reach-in cooler. CDI: Education provided and product placed into ice bath to cool. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door sauce reach-in cooler and front reach-in freezer. REPEAT VIOLATION. |