|
16
|
0
|
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 poached eggs in walkin cooler and on line for service. They are reheated but do not reach 165F (as it would fully cook the egg). The only way to continue this exact process is to move to pasteurized eggs as this would not meet the noncontinuous cooking parameters. Chef Heather advised they would move to using pasteurized eggs. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork belly at 107F in hot hold unit that was only set to 115F. Observed sweet potatoes at 128F, mashed potatoes at 111F and meat loaf at 127F in another hot hold unit. All were voluntarily discarded. Units were turned up for future use. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potatoes sitting in a piece of equipment that was not plugged in at 59F. They were voluntarily discarded.
Observed buttermilk on ice beside fry station at 48F. It was voluntarily discarded. Ice and water were added to the ice bath so the ice comes up around the product container.
Observed meatballs at 47F and egg balls at 44F in reachin cooler. Cooler was packed full and there was no air flow at the front. These were voluntarily discarded. |
|
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 cooked sweet potatoes (70F), Alfredo sauce (72F), and au gratin potatoes (67F) in walkin cooler improperly cooling. The Alfredo sauce and sweet potatoes were in large plastic containers with lids and they were stacked. The au gratin potatoes were in large metal containers stacked. The au gratin potatoes were moved to the freezer and the sauce and potatoes were moved to ice baths with frequent stirring. These had been made less than 2 hours previously. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets at bars with towels were reading under approved levels of sanitizer. They were refilled during inspection. |
|
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 plastic containers wet stacked. Separated to air dry. |
|
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. Glassware washer door in kitchen was not closing properly so it cannot be used. Serviceman has been called. |