|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed minor build up on guard and behind slicer blade. CDI: Slicer cleaned. |
|
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 Observed shredded cheese, ranch, and pizza sauce cooling in walk in cooler at rates of 0F/min. CDI: Cheese was uncovered and mixed and cooled at proper rate. Ranch and pizza sauce were moved to the freezer, uncovered and cooled while stirring at the proper rate. REPEAT VIOLATION
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 marinara cooling at a rate of 0F/min. CDI: Product was moved to the freezer and cooled uncovered while stirring at the proper rate. REPEAT VIOLATION EHS will be making a return visit in the coming weeks to assess new cooling practices that EHS and the PIC discussed based on observations today. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 written on sliced pizzas. CDI: Cart for pizzas was being cleaned upon arrival and it had the time sticker. Time sticker relocated. Observed time written on pizza sauce for a start at 1230pm. Time exceeded 4 hours. CDI: Pizza sauce discarded and new sauce provided. Observed employee provide new sauce to be held on TPHC but it was not yet 41F. CDI: Time on sauce labeled for when sauce was prepped. Remaining sauce was cooled to 41F. |
|
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 sauces, ranch dressing, and shredded cheese cooling in deep containers while tightly covered. CDI: Items were rapidly cooled when uncovered and moved to the freezer. Items were stirred. REPEAT VIOLATION EHS will make a follow up visit in the coming weeks to verify cooling is in compliance for these prepped items. Failure to properly cool may result in permit action. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed reach in freezer located in the lobby to be unlocked leaving food at a potential contamination risk. Ensure food is locked/protected in some way. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with no hair restraint preparing food. Improvement from previous inspection. REPEAT VIOLATION |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards near 3-comp sink and near ordering system in need of replacing. Observed ceiling damage where sheet pans are stored near the 3-comp sink. REPEAT VIOLATION
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood vent system heavily soiled. PIC has a hood technician scheduled for this week. REPEAT VIOLATION |