|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cheese and food slicer stored clean, Per PIC, with visible food build up. CDI-PIC broke down slicer and moved it to 3-comp sink to be cleaned and sanitized. REPEAT |
|
18
|
1.50
|
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 4 large quiches cooling in walk-in cooler with temperatures ranging from 104-118F. PIC stated the cooling process started at 6:30 am this morning (06/16/2021) with inspection starting at 9:30 am. Based on this direct observation the 4 quiches did not reach 70F or below within 2 hours as required. CDI-PIC voluntarily discarded both items. Observed one quiche tightly wrapped and dated 6/14 measured at 49F. PIC stated product has not been removed from walk-in cooler. CDI-PIC voluntarily discarded the product. Ambient temperature in WIC was at 40F. PIC produced a recent routine maintenance service report on all coolers and nothing noted of concern. EHS discussed cooling methods with PIC to assist in properly cooling the quiches. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw or undercooked food (eggs) items listed on menu with no disclosure (asterisk or disclosure statement) and no reminder statement. CDI-PIC edited the menu during inspection and replaced all menus with the edited menus during inspection. EHS approved menu edits. |
|
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 quiche in walk-in cooler tightly wrapped. CDI-Items voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC. See violation #18 for more details. REPEAT - if this violation continues a risk control plan may be required as well as additional permit actions. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed two frozen containers of soup (tomato and French onion) thawing on prep sink at room temperature. CDI-PIC moved both food items to walk-in cooler to continue thawing process. EHS educated PIC on the approved thawing methods (thaw under refrigeration, during cooking process, and/or thaw product under completely submerged water at 70F or lower). |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed 3-compartment sink setup (in-use) with soap bay, no rinse bay and sanitizer bay. CDI-Employee added fresh water to rinse bay in 3-compartment sink and rewashed dishes. All dishes and utensils are required to be washed, rinsed and sanitized. |