|
18
|
1.50
|
Proper cooling time and 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 refried beans cooling from yesterday at 45F. CDI: Product voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small pan of cheese dip below 135F. CDI: Product was rapidly reheated to over 165F. All other items were at or above 135F. |
|
20
|
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 prep top unit holding items above 41F. CDI: Items were voluntarily discarded. Observed all items in walk in cooler holding at 42F. CDI: Refrigeration person arrived on site within 30 min and turned down cooler. Products were at 39F late yesterday evening, per temperature recording. REPEAT VIOLATION |
|
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 Observed some prepared foods with no date mark in prep top units. CDI: Items were properly date marked. All items had date marks in the walk in cooler.
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 salsa and vegetables with dates more than 7 days ago in the walk in. Items were frozen and then thawed out yesterday. CDI: Employee marked food with the pull from freezer date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beans cooling in deep, covered, plastic container from last night. Observed cabbage mix cooling in deep, covered, plastic container. CDI: PIC and EHS discussed proper cooling methods. Ensure products are cooled according to proper cooling methods, including in shallow, uncovered containers or with the addition of ice. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed meats thawed above 41F. CDI: Meats rapidly cooled. EHS discussed with PIC that it would be best to thaw it in the cooler the day before instead of quick thawing so that the product does not go above 41F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some ants at the bar.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some flies in the kitchen. Back door does not have a fly fan and PIC stated that they had the door open for a delivery earlier. If the door Is to be held open, add a fly fan. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 baseboard tile pulling away from the wall just outside of walk in cooler. |