|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 a large container of cut raw beef steak at 54F tightly wrapped in a low boy. PIC stated item was from earlier this morning and did not meet proper 4 hr ambient air cooling rate. CDI- PIC voluntarily discarded the item. NOTE: Permit states cooling shall not occur on the MFU equipment. Permit action may occur if the violation occurs again. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed green salsa, red salsa, ham, and beans all without a date. PIC stated items were from yesterday. CDI- PIC voluntarily discarded the items. |
|
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 large container of cut raw beef steak at 54F tightly wrapped in a low boy. PIC stated item was from earlier this morning and did not meet proper 4 hr ambient air cooling rate. CDI- PIC voluntarily discarded the item. NOTE: Permit states cooling shall not occur on the MFU equipment. Permit action may occur if the violation occurs again. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed in use oil and water squeeze bottles without a label. CDI- PIC labeled items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front windows open during the inspection without protection from out door pests. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris and grease residue build up on hood system, cooking equipment, and hot holding equipment. Clean as often as needed to prevent and reduce build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and cap torn off. Replace cap for protection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors, walls and ceilings with food debris and grease residue build up. Observed card board being used on the floors of the MFU. Ensure all floors are smooth, durable, easy to clean and non absorbent. Card board is an absorbent material. |