|
20
|
0
|
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 noodles and blanched broccoli cooling in walk-in cooler at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, noodles sifted/stirred and broccoli bags opened for more rapid cooling (<41F).
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 mahi cooling in walk-in cooler at a rate too slow to meet cooling parameters. CDI: Education provided, mahi vented for more rapid cooling (<41F). |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta being held above 41F in 4-door low boy under grill. PIC stated product prepared 03.30.24 but that product was pulled from walk-in cooler during morning prep/stocking. Temperature of unit 39F. Other TCS foods in unit within temperature parameters. CDI: Education provided, temperature of unit adjusted, product moved to walk-in cooler for rapid cooling. Observed several TCS foods being held above 41F in expo make table. See temp chart for details. Temperature of unit 40F. PIC placed products in unit on 6-hour TPHC- EHS provided paperwork. PIC placed service order with maintenance company during inspection. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance can result in food being discarded and a Risk Control Plan/permit action at next inspection** |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no reminder on brunch menu for undercooked foods. CDI: PIC reprinted menus during inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 noodles cooling in deep metal insert pan, blanched broccoli cooling in sealed plastic bags, and mahi cooling in plastic wrap covered insert pan. CDI: Education provided, noodles sifted/stirred, blanched broccoli bags opened, and mahi vented for more rapid cooling. REPEAT VIOLATION. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen. Observed cold water knob stripped on hand sink near dish area. REPEAT VIOLATION. |