|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings and raw chopped chicken stored in walk-in cooler above 41F. Per PIC, both items (date marked 08/26) were prepared the afternoon of 08/26 and held in unit since that time. Per PIC, product should be 41F or below. CDI-PIC voluntarily discarded both containers due to temperatures exceeding 41F for more than 4 hours. EHS suspects cooling methods of raw chicken may be an issue. EHS observed raw chicken stored in containers in large quantities. EHS also observed raw chicken being prepared and set out at room temperature at extended times. EHS recommended preparing one item at a time to reduce the time period food is in the temperature danger zone, portioning food items in multiple containers/pans, and reducing the quantity of food prepared daily. REPEAT; If this violation continues, EHS may require a risk control plan for cold holding or take permit action. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed facility thawing raw chicken in prep sink with water temperature of 85F. EHS educated PIC on approved thawing methods mentioned in the food code. CDI-PIC elected to move product to walk-in cooler to thaw. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 scoops stored in bulk dry ingredient containers with handles in contact with food product. REPEAT. Store scoops with handles above food product at all times to prevent contamination of food product. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed in-use 3-compartment sink with wash solution at 83F. CDI-PIC emptied water and refilled wash solution with 118F water. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of outside dumpster open. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing floor tiles throughout kitchen including near 3-compartment sink. Repair or replace damaged flooring. REPEAT
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed prep unit in disrepair located in the dining area. Observed unused food equipment (e.g. meat grinder) throughout kitchen. Remove all damaged and unused equipment, furniture, tools, and other items not needed or in good repair from restaurant. |