|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccolini stored over ready to eat squash. CDI: Broccolini relocated. |
|
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 meatballs at 2 hours of cooling still above 70F. CDI: Meatballs rapidly reheated to 169F and cooling process was restarted. Observed tortilla right at 6 hours still at 45F. CDI: Product placed in reach in cooler and cooled to 41F within 15 min.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crushed tomatoes cooling at a rate of .025F/min. Observed chick pea spinach mixture cooling at a rate of 0F/min. CDI: Items spread thin, uncovered and rapidly cooled. REPEAT VIOLATION |
|
22
|
1
|
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 brava potatoes held on time from yesterday that were cooled and being used today. CDI: Product voluntarily discarded. EHS informed PIC that once product is placed on TPHC, it must be discarded within 4 hours regardless of temperature of product. Product cannot be cooled down and reused. REPEAT VIOLATION Previous violation has been corrected. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed meatballs cooling on ice but ice was not touching the bottom of the pan. CDI: Water and ice added and meatballs stirred frequently but they did not cool down to 70F by 2 hours so product was reheated to over 165F. Observed chick pea and spinach mix and crushed tomatoes cooling while tightly covered in walk in cooler. CDI: Products placed in shallow uncovered pans. Observed garlic oil cooling in ice with ice not up and around product. CDI: Garlic oil relocated to sink with ice up and around it. Observed crepes cooling in reach in cooler not meant for cooling. CDI: EHS suggests doing all cooling in walk in cooler or other approved method. REPEAT VIOLATION |
|
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 cut potatoes stored in container directly on the floor. CDI: Potatoes transferred to a clean container and placed on a table. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with unapproved jewelry. CDI: Jewelry removed. |