|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw goat and raw chicken out of hermetic packaging stored in freezer commingled and above vegetables. CDI: Items reorganized. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 onion sauce, tomato sauce, and cream sauce all cooked yesterday cooling this morning in the walk in still in deep pans. CDI: All sauces were voluntarily discarded. EHS reminded staff of proper cooling methods and gave them cooling guidance as well. REPEAT VIOLATION Failure to comply with proper cooling will result in permit action and/or a risk control plan on the next visit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 sauces from yesterday still cooling in walk in in deep containers, some were covered. Sauces should be cooled rapidly in shallow pans, or in a freezer, or in a walk in with additional methods such as ice wands and stirring. Cooling hand outs provided today. REPEAT VIOLATION Failure to comply with proper cooling will result in permit action and/or a risk control plan on the next visit.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is at a very high capacity and does not allow for items to be properly separated out for cooling. EHS strongly recommends making smaller batches of sauces and products to allow for proper cooling. If cooling continues to be out of compliance, the menu may need to be reduced or items that are currently cooled will need to be brought in as ready to eat or ready to cook and then be served immediately. REPEAT VIOLATION VERIFICATION REQUIRED |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of mango lassie and sauce stored on floor of walk in cooler. REPEAT VIOLATION
NOTE: Access to outdoor storage shed was unable to be provided as there was no key at the facility. If access is not able to be granted on the next visit, EHS may require that space not be used so that employees have access to all food and storage areas at all times. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer with a split in it. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving near stove with food debris and build up. Observed walk in cooler shelving with some food debris and build up. |