|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener, immersion blender, strainers/sifters, and plastic insert pans stored as clean soiled with food waste and/or stickers/sticker residue. CDI: PIC sent to be re-W/R/S. |
|
20
|
0
|
Proper cooling time & 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 oat milk cooling to slowly too meet cooling parameters on front reach-in cooler. See temp chart for details. Product prepared @10:45am and prepared from rom temperature. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in flip top portion of "toast" make table, milks/creams in "front reach-in", and half n half in "carafes" being held above 41F. Cheeses placed into unit @8am, milks/creams placed into unit @11am, and half n half placed into carafes @7am. CDI: PIC placed cheeses on TPHC, milks and creams placed into walk-in cooler for rapid cooling (<41F), and half n half voluntarily discarded. REPEAT VIOLATION. |
|
33
|
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 oat milk cooling in bottom portion of front reach-in cooler. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving next to three compartment sink. |