|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice cooker with brown rice being held below 135F. CDI: EHS provided education and food employee reheated product on flat top to above 165F. |
|
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 large plastic insert pan of chopped lettuce cooling in walk-in cooler with lid on pan. CDI: EHS provided education and PIC vented product and placed on top shelf for rapid cooling. Observed small salads cooling in sliding 2-door refrigerator covered with plastic wrap and stacked 3 deep. CDI: EHS provided education and salads were vented to allow for rapid cooling(within in 4 hour cooling parameter). Unit not designed for cooling- going forward facility should use walk-in cooler for cooling. REPEAT VIOLATION. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed broken "rinse" guage on dish machine- dish machine run 3 times and dial on plate did not move. EHS will return in 10 days to verify facility has repaired rinse guage. PIC contacted serviceman during inspection. Facility must use 3-vat sink until dish machine is fixed. VERIFICATION REQUIRED. |