|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed very slight pink build up on ice shield of ice machine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved sirloin in reach in cooler. PIC stated that the sirloin is served as a special on Wednesdays. PIC stated that product is cooked to 110F, immediately pulled from the oven and then shaved and cooled in hotel pans. Product is then cooked on flat top to order and does reach a final cook temperature. This is considered non-continuous cooking and would need a pre-approved procedure. CDI: Product was voluntarily discarded today. PIC and EHS discussed putting the roast on time for 4 hours when removing from cold holding the day of service (Wednesdays). A follow up email with this and the other options for the roast was sent to PIC Zachary. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 chili in reach in still cooling from yesterday evening above 41F. Observed chili in walk in cooler still cooling from yesterday above 41F. CDI: All chili was voluntarily discarded today. REPEAT VIOLATION |
|
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 hot pickled vegetables from 9/7, hummus from 8/18 and no dates on cooked onions and egg salad in prep tops. Onions had a “mother container” in another reach in. All pans of TCS products if prepared more than 24 hours prior require date marking. CDI: Vegetables and hummus voluntarily discarded. Onions and egg salad properly date marked. REPEAT VIOLATION Overall facility has good date marking procedures and processes. EHS stressed the need of proper date marking and follow up with PIC. If items are not properly date marked or over the 7 day shelf life at the next inspection, full points will be taken. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedure for milks held in Carafs on TPHC. GM described procedure and showed knowledge of process. Paperwork filled out during inspection. |
|
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 chili cooling in deep, covered containers. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall, PIC described good cooling processes and all products cooked and cooled yesterday were the proper temperature except for soup. Points decreased due to strong process improvements. |
|
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 fruit flies around reach in freezer and canned goods. EHS advised PIC to call pest control. |