|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several TCS foods being held above 41F in "meat & sauce" section of walk-in cooler. Products with prep dates from 10/11/24-10/14/24. Ambient temp of unit fluctuating between 41F-43F. PIC contacted maintenance during inspection. Other sections of walk-in cooler (produce & beer/wine) meeting temperature parameters. CDI: PIC voluntarily discarded product. Observed TCS foods being held above 41F in sauté make table and fry reach-in cooler. Product with various prep dates. CDI: PIC voluntarily discarded products. PIC stated facility having long-term cold holding issues resulting in regular use of ice bags as a means to keep foods cold. EHS will make compliance visit within 10 days to verify units repaired and maintaining TCS foods at or below 41F. REPEAT VIOLATION. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed walk-in cooler, sauté make table, and fry reach-in cooler unable to maintain TCS foods at or below 41F. REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup on chicken reach-in cooler next to fryers. REPEAT VIOLATION. |