|
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 romaine, spring mix, and arugula holding above 41F in greens cooler. Greens are refilled multiple times a lunch service. CDI: Product intended for use the next day rapidly cooled in walk in cooler. Observed tomatoes in salad topping cooler above 41F. CDI: Product rapidly cooled. REPEAT VIOLATION Significant improvement from previous inspections. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 blackened chicken that was cooked yesterday with today's date (the date the seasonings were added). CDI: Product properly dated. All other items throughout facility were properly datemarked. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 TPHC information for sandwiches (start times) not filled out for today. Sandwiches are typically brought out for service at approximately 11:30 am CDI: All products sold by end of inspection. Observed cream cheese saved from earlier in reach in cooler. CDI: Cream cheese voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed greens cooler holding greens above 41F. VERIFICATION REQUIRED |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and large containers stored as clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed salad topping container with large crack. CDI: Container voluntarily discarded. |