|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shrimp and container of raw salmon stored above ready to eat foods in the refrigerator on the cook line. Moved the raw items to the bottom drawer of the prep unit. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was reading 0ppm Chlorine. Machine was primed and read 100ppm Chlorine by end of inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled knife stored as clean. It was removed for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods from 44F-57F. It is across from a hot part of the cook line. All items (out less than 4 hrs) were moved to the walk-in cooler to rapidly chill to 41F. Observed decrease in food temperatures by end of inspection. Unit needs to be serviced. Chef will try to turn unit down and has contacted service rep. Observed bagged pasta in 2nd prep unit drawer at 43-45F. Moved to walk-in cooler to chill down to 41F.
Servers dispense oil from small containers but this oil is not under temperature control. It does have fresh garlic in it so discussed with Chef and he decided to move these to TPHC (time as a public health control). The bulk product is stored in the walk-in cooler. Once moved to small containers it will be time stamped. Verification required. |
|
21
|
0
|
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 mozzarella and hot pickled veggies in walk-in cooler beyond the 7 day mark. Discarded both voluntarily. Discussed hot pickling versus cold pickling. Chef will move to cold pickling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked zucchini at 51F in prep unit. Moved to walk-in cooler to finish cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bagged ice cubes stored on the floor of the freezer. Move to shelving. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer was at 150ppm (per manufacturer label is should be 200-400ppm). Refilled buckets to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few utensils stacked wet. Separated to air dry. |