|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored improperly on top of canned tomato sauce and on top of bagged flour. CDI: drinks were discarded/relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold holding items inside low boy and pizza prep cooler recorded > 41F (see temp chart). CDI: these items were transferred to the walk-in and replaced with fresh product at 41F. Service call was placed for repair of cooler.
VR by 10/26/19 |
|
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 discrepencies with documentation of times written on dry erase board for pizzas and wings held on TPHC. Observed no time on wings held on TPHC. CDI: times corrected for items held on TPHC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer held in bucket up front well above 200ppm and too strong to use on FCS. CDI: diluted to 100ppm. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 plastic containers of romaine lettuce and diced chicken cooling while covered in plastic in large batches inside the walk-in cooler. CDI: romaine lettuce and chicken moved into smaller batches uncovered on ice baths inside the kitchen.
This has been a repeat violation for 2 or more consecutive inspections. Facility must submit a risk control plan for cooling/cooling methods.
VR by 10/26/19 |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
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 with no labels. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General Comment:
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 actively washing dishes in 84F degree water. |