|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shield in ice machine with black buildup. Clean as frequently as needed to avoid contamination.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm. Observed sanitizer at 3 comp sink dispensing at 100ppm. Instructions to use sanitizer for food contact surfaces are to be at 200-400ppm. PIC has called in technician to fix dispenser during inspection and is now reading at 400ppm. PIC has called a technician to look at the dish machine during inspection and is now reading 100ppm.
REPEAT VIOLATION -3- |
|
18
|
0
|
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 2 containers of brussel sprouts in the walk in cooler at 44F that was made on 8/19/2021. Observed hash at 43F today (8/20/2021) that was made on 8/19/2021. Observed container of tomato in the walk in cooler sliced from yesterday at 43F. CDI: PIC voluntarily discarded -0- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of brussel sprout made on 8/16/2021 at 44F. CDI: PIC voluntarily discarded -0- |
|
31
|
0
|
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 diced tomatoes stored in the prep reach in unit across from the grill station tightly covered. Observed sliced tomatoes from today tightly covered. CDI: PIC brought tomatoes from the prep reach in unit to the walk in cooler. PIC vented tomatoes in the walk in cooler. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water at the grill station unlabeled. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the kitchen. Have pest control come more frequently if insect issue continues. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In-use wiping cloths in sanitizer bucket at concentration of 100ppm. Sanitizer manufacture instructions stated sanitizer is to be 200-400ppm. CDI: PIC replaced sanitizer bucket with sanitizer at 400ppm. -0- |
|
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 several plastic pans wet stacked. -0- |