|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed slicer with food debris and residue. Observed wipe down slicer during inspection employee did not wash rinse and sanitize slicer. CDI slicer was washed rinsed and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at three compartment sink at 0 ppm. Sanitizer was not hooked up correctly. CDI PIC hooked sanitizer up correctly and resanitized dishes. |
|
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 quiche in walk in cooler tightly covered in plastic containers on speed rack. Speed rack was covered by plastic. Quiche cooling at 10:04 was 60F. Second temperature was taken at 10:31 quiche was 58F. CDI PIC voluntarily discarded. Cooling methods were discussed. |
|
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 lobster at carving station in travel hot box holding at 117F. CDI PIC moved lobster to be reheated to 165 or above. h |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed packaged wings at grab n go and sliced turkey and ham at slicing station all holding above 41F (see temp chart above). CDI PIC voluntarily discarded wings. Turkey and ham were sliced earlier this morning and were taken to the walk in cooler to rapidly cool. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed no consumer advisory on electronic menu board at the carving station. Verification 12/20/19 |
|
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 sliced meats at carving station above 41F. PIC stated meats are sliced then placed in plastic bags, tightly wrapped and placed at grab n go. CDI PIC pulled sliced meats and placed them in the walk in cooler to rapidly cool. Quiche was tightly covered in the walk in cooler. Quiche was holding above 41F. CDI PIC voluntarily discarded. Proper cooling methods were discussed. |