|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored above raw beef mixture (Kafka). The Kafka was in a large container and heavy, so it ended up underneath raw chicken schnitzel containers. CDI-The Kafka was properly moved. REPEAT.
*First time repeat, points kept the same, however full points will be taken if violation occurs during next inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two containers used for pasta stored as clean on the clean equipment rack. The containers were not properly cleaned and still contained food buildup. CDI-The container were sent back to the 3-compartment sink for washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mac n cheese hot holding below 135F in the hot holding box. CDI-The mac n cheese was placed back into the oven for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sauces holding above 41F in the small flip top cooler. CDI-Discussed placing sauces on TPHC, or having the table top unit turned down to maintain temperatures. The unit may need Freon. REPEAT. |
|
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 a tomato and cucumber mixture cooling in the top portions of the main serve line and the togo cooler. CDI-Discussed ensuring product is fully cooled to 41F before placing into the units for service. The items were moved to be cooled. |
|
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 boxes of food product stored on the ground in the walk in freezer. CDI-The items were placed onto shelving. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop handles stored directly in the food product. CDI-The handles were moved out of the product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a burned out light bulb in the hood vents. The managers explained they are having maintenance work on repairing the lighting system above.
*Floors were repaired, not a repeat violation. |