|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 pico (mild salsa) cooling at a rate of 0F/min. CDI: Product was uncovered for cooling initially but was still not making it in the reach in. CDI: Product was relocated to the walk in. EHS recommended that if corporate requires them to cover all food, that they utilize ice baths in the walk in and frequent stirring as well as attempting to completely eliminate cooling by preparing things as quickly as possible with all ingredients starting cold. REPEAT VIOLATION Some improvement as there were no issues cooling products overnight or from being hot held today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken holding below 135F on the mobile order line. CDI: Item was reheated to over 165F. REPEAT VIOLATION Overall some improvement from previous inspection. All other items were properly hot held today and PIC was actively taking temps of things when EHS arrived. Facility has a food safety management system in place that has more oversight of temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 diced jalapenos that are blanched with today’s date and guacamole that was mixed today with those same jalapenos with todays date. Jalapenos were blanched yesterday. CDI: Dates corrected. PIC stated they can carry the “blanched jalapeño” sticker forward onto the other pans as they make items to maintain continuity and know when the items was first prepared. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 guacamole cooling in reach in cooler while tightly covered. Observed tomato salsa cooling in reach in cooler while tightly covered. CDI: Guacamole was moved to an ice bath to cool more rapidly. Lids were removed from the tomato salsa. REPEAT VIOLATION |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. CDI: Pans were separated some to allow for air circulation. Facility does not have adequate air drying space. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers is beginning to chip. |