|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed back handsink, near 3 comp sink, filled with silverware and containers during inspection. CDI items moved each time. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal containers, plastic containers, and serving bowls soiled with food debris. CDI items moved to sink for cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed chicken that was reheated to 154F to store for hot holding. CDI items placed back on stove to reheat to 203F. |
|
18
|
0
|
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 pickled peppers that were cooling and did not drop from 90F in an hour. CDI items separated and facility had 1 more hour to cool product. |
|
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 shredded lamb, lamb meatballs, harrissa chicken, spice chicken, beef meatballs, and mixed vegetables holding below 135F. CDI items moved for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep top that was turned off and holding tomatoes and onions, tomatoes and cucumbers, slaw, couscous, Fresno peppers, pickled onions, feta, quinoa, and lettuce above 41F. CDI items discarded. Feta and jalapeño in reach in at 45, tomatoes and onions, tomatoes and cucumbers, and slaw in glass display case above 41F. CDI items uncovered to complete cooling from a while ago. |
|
31
|
0.50
|
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 Fresno peppers and pickled onions in covered deep plastic containers and cooling in walk in unit. CDI items separated to increase cooling rate. Observed tomatoes and onions, tomatoes and cucumbers, and slaw that was prepped earlier that was covered and stored in reach in to cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed metal pans wet stacked on clean utensil rack in back kitchen. |