|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over sealed peach Bellini mix in walk in cooler. CDI: Strawberries relocated. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 butter with a time of 5-9pm marked at start of inspection. It was not yet 5pm. CDI: Butter marked for 4:40pm, when it was pulled out of temperature control. REPEAT VIOLATION |
|
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 artichokes cooling in prep top cooler. CDI: Employee relocated artichokes to walk in cooler on a sheet tray. Observed garlic butter cooling in a deep covered container in the walk in. CDI: Employee put butter on a sheet tray to rapidly cool.
NOTE: Facility has focused a lot on process change with regards to cooling and many changes have been made throughout the past few visits/inspections. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 heads of lettuce stored directly on metal shelving in walk in cooler. CDI: Lettuce placed in bowl for storage. Product was not yet washed/in ready to eat form. |