|
14
|
0
|
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 food debris in a few pans stored as clean. CDI: Pans were rewashed.
NOTE: EHS noticed that dirty side loading of dishes for the dish machine is on the drain board where the sanitizer compartment is for the 3-comp. Dishes should flow from the same direction (from the center out or from the outsides toward the center) to prevent cross contamination. No cross contamination seen today as all items were going through the dish machine and the 3-comp was not set up for warewashing. |
|
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 pinto beans from yesterday at 42F in the walk in. When EHS questioned PIC about cooling procedures (before showing PIC the temperature), PIC stated that the pan was too full and she was planning to discard the product. No temp had yet been taken of the item by the PIC. CDI: Item was voluntarily discarded. EHS encouraged PIC to take temps of carry over items from the previous day at the beginning of the shift to ensure no food is reused that did not properly cool.
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 pico (mild salsa) cooling at a rate of 0F/min. Product had a time stamp of prep of 9am. Product should be cooling at a rate of .0125F/min. CDI: Product was uncovered for cooling. EHS recommended that if corporate requires them to cover all food, that they utilize ice baths and frequent stirring as well as attempting to completely eliminate cooling by preparing things as quickly as possible with all ingredients starting cold. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in table warmer near grill below 135F. CDI: Product rapidly reheated. EHS suggested that the extra space in the warmer be filled with pans to prevent heat from escaping while other items are cooking. REPEAT VIOLATION |
|
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 pinto beans cooling in pan, covered with papers from yesterday. Product as several inches deep and covered. Heavy condensation build up was on the paper. CDI: Product voluntarily discarded. See #18. Observed pico (mild salsa) cooling while tightly covered in a reach in. CDI: Item was uncovered and stirred to achieve proper temperature. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. Facility does not have adequate air drying space. REPEAT VIOLATION |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on shelving in reach in coolers. |