|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT:
4-703.11 Hot Water and Chemical-Methods - P. Observed employee dipping dishes into quat sanitizer and taking out quickly. Ensure contact time for quat sanitizer time is at least 30 seconds and product is submerged for that length of time. CDI: dishes were placed back into sink for at least 30 seconds. Points not escalated due to the nature of the violation. Slicer found clean and sanitizer was at proper concentration on this inspection. |
|
18
|
1.50
|
Proper cooling time and 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 large portion of vegetable soup that was cooled from yesterday in walk-in cooler at 45F. CDI: product voluntarily discarded. Observed meats that had been portioned and rolled into plastic bags stacked in containers inside walk-in cooler at 43F - 45F cooling since yesterday. CDI: product was voluntarily discarded. Cooling poster was given and sample cooling logs were e-mailed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some products including potato salad, chicken salad, jambalaya, turkey, and tomatoes inside walk-in cooler ranging from 42F - 44F. Other TCS foods inside were in compliance but at borderline temperatures. Observed that one fan was out in walk-in cooler. Observed TCS foods inside 2-door reach-in cooler including sliced turkey, chicken, pastrami, and cooked zucchini at 46F. Thermostat was adjusted down to 36F. Service call was placed for both coolers and maintenance on way to facility. CDI: out of temp food was discarded.
**Compliance visit is needed to ensure both walk-in and reach-in cooler has been repaired and maintaining foods at 41F/below. |
|
21
|
0
|
Proper date marking and 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 sirloin that had been sliced and placed in walk-in cooler with prep date. According to PIC the date was not updated when removed from freezer so date label was expired. Education provided to PIC regarding proper date marking procedures. Product was still within date requirements. CDI: date product was removed from the freezer was written on label. |
|
31
|
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 sliced deli meats that had cooled in tightly rolled plastic bags and stacked inside walk-in cooler and vegetable soup that had been cooling in tall plastic Cambro in large portion. CDI: discussed proper cooling methods and use of cooling logs with PIC. Cooling logs e-mailed and cooling poster given. All out of temp food cooled improperly was properly discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing inside walk-in cooler and 2-door reach-in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored on counter surfaces and underneath cutting board. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 98F water. Water was dumped and refilled to water of 118F. |