|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P This FOOD ESTABLISHMENT shall comply with cooling per 3-501.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed. -Establishment is permitted to cook and cool 2 TCS Foods (cheese dip, marinade). -Establishment refrigeration includes: 3 door upright cooler, 2- double door flip-top prep units, 2 door work top cooler, 2 door drawer cooler at grill, 1 door upright freezer, 2 door upright cooler.
Observed establishment cooling cooked onions(52F), sautéed mushrooms(50F), cooked pork (48F)These items were not fully cooled down and found in the large top prep cooler. Observed pico in the reach in cooler (front prep) prepped today at (42F). In addition PIC stated that the hot holding chicken and beef are cooled down at the end of the night. CDI - PIC has stated they will discontinue cooling, with the exception of cheese dip and marinades. |
|
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 French fries hot holding at 112F. Observed chicken hot holding in counter top steam table at 124FCDI- PIC voluntarily discarded. PIC stated they would like to use TPHC. Provided PIC with TPHC form. Chicken was reheated to 165F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed pico date marked 6/11, date marked incorrectly. Observed lettuce, cooked peppers not date marked. CDI - PIC correctly date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed establishment cooling cooked onions(52F), sautéed mushrooms(50F), cooked pork (48F)These items were not fully cooled down and found in the large top prep cooler. Observed pico in the reach in cooler (front prep) prepped today at (42F). In addition PIC stated that the hot holding chicken and beef are cooled down at the end of the night. CDI - PIC has stated they will discontinue cooling, with the exception of cheese dip and marinades.
Discussed permit conditions to the PICs, as stated, “This FOOD ESTABLISHMENT shall comply with cooling per 3-401.14. If proper cooling cannot be supported safely using existing equipment, additional equipment shall be installed. -Establishment is permitted to cook and cool 2 TCS Foods (cheese dip, marinade). -Establishment refrigeration includes: 3 door upright cooler, 2- double door flip-top prep units, 2 door work top cooler, 2 door drawer cooler at grill, 1 door upright freezer, 2 door upright cooler.”
Issuing Intent to Suspend due to limited equipment for cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a plastic container on oil not labeled. CDI - PIC labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed containers stacked wet on the drying rack. -REPEAT- |