|
19
|
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 asparagus soup below 135F. Product is overfilled and top portion is not in the steam well where steam is contacting container. EHS recommends filling container less and stirring more frequently. CDI: Soup rapidly reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk above 45F in reach in cooler. All other items in cooler are 45F. These gallons of milk were in and out of refrigeration for morning food service. CDI: Milk rapidly cooled to 45F in reach in. Milk will be consumed by end of business today or voluntarily discarded. Observed milk and juices above 41F in reach in cooler. CDI: Items moved to walk in cooler for cooling to 41F. REPEAT VIOLATION Significant improvement from previous inspection. |
|
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 small container of cooked cauliflower and small container of soup from 1/9. All other items in facility are properly dated and within date marking requirements. CDI: Items voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon on menu with no asterisk and no consumer advisory. Proper wording must include disclosure and reminder. Proper wording is "This item may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Online menu, printed menus, and ordering station must adequately inform customer. VERIFICATION REQUIRED. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sandwiches cooling in walk in cooler, on sheet trays, in single layers, however, this method is not working for cooling. Sandwiches do not go below 43F during cooling process. Other foods in the walk in cooler from the evening before are 41F. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed some units not holding food at 41F and below and walk in not able to cool foods to 41F and below with current volume. Facility has a small walk in cooler that is very full. Facility already receives daily deliveries to accomodate volume. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed edamame thawing in standing water. CDI: PIC directed staff to place under running water. Later in inspection, a different staff member removed the bowl to the counter so the product was again thawing in standing water. Edamame was moved to running water to continue thawing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 106F. Wash water must be at least 110F. CDI- Hot water added to reach 110F. REPEAT VIOLATION |