|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal and plastic food containers stored as clean with residue present on food contact surfaces. CDI - PIC relocated items to dish area to be re-cleaned. REPEAT- Improvement noted as fewer pans were observed with food residue and residue was light. Points remain at half at this time. EHS recommends daily managerial oversight until issue resolved as violation will be at 3 full points if observed during next regulatory inspection. |
|
20
|
1.50
|
Proper cooling time & 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 house made becamel sauce cooling in walk in freezer at 104f at 3:05 pm still at 98f at 3:45pm. Cooling rate of 8 degrees per hour not sufficient for product to reach 70f within 2 hour timeline. CDI - discarded as pans were placed into freezer at 12:15 pm with no temperature tracking to identify when the sauce entered the cooling phase at 135f. |
|
22
|
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 dolmas holding in pan on front line with temperatures up to 43f. Items on sides of pan at 41 while those in middle at 42-43. CDI - items above 41f discarded. All other TCS foods in the unit 41f or lower. 0 point deduction. |
|
33
|
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 metal pans of thick bechamel cooling in WIF at improper rate (see #20). Pans filled almost to top and not stirred or monitored during process. CDI - discarded. REPEAT. When cooling this thick sauce, cool in shallow pans with product levels not more than 2 inches and stir frequently. Monitor to ensure product is cooling quickly. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket in solution less than 50ppm quat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal pans stored stacked together wet. EHS observed additional air drying space has been added, but pans are being stacked prior to being fully dried. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed wire strainer with detached/damaged wires and missing pieces of wire. PIC discarded. REPEAT - no point escalation as other smallwares observed in good condition during inspection today. |