|
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 wall mounted dicer stored as clean soiled with food waste. CDI: PIC W/R/S. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 several large plastic insert pans of lettuce(mixed greens, spinach, and spring mix) and grilled chicken cooled in walk-in cooler overnight that did not meet cooling parameters. See violation #31 for more details. CDI: Education provided and PIC voluntarily discarded 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 fresh prepared rice being held below 135F in steam well. Product prepared between 10am-11am. CDI: PIC rapidly reheated product to above 165F- 174F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad being held above 41F in panini station. Facility does keep cold holding logs, but chicken salad was not temped. CDI: PIC voluntarily discarded product. |
|
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 several plastic insert pans of lettuce(spring mix, spinach, and mixed greens) cooled overnight in walk-in cooler stacked 2-3 deep and covered tightly with plastic wrap. CDI: Education provided and PIC voluntarily discarded product. Observed freshly prepared lettuce, ham, and cooked cauliflower being cooled covered in tight fitting plastic/lids in walk-in. CDI: PIC vented product for rapid cooling. |