|
16
|
0
|
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 plastic lids stored as clean soiled with food waste. CDI: Sent to be W/R/S. Observed knife stored as clean above prep sink soiled with food waste. CDI: Sent to be W/R/S. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 salad mix cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. PIC stated product prepared between 4pm-5pm. CDI: PIC placed product into ice bath for rapid cooling (48F in 10 minutes). REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various steaks being held above 41F in meat reach-in cooler. Product prepared 05/13/25. Ambient temp of unit 48F. PIC voluntarily discarded product. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salad mix cooling in covered plastic bus tub. CDI: PIC placed product into ice bath for rapid cooling (48F in 10 minutes). REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards with moderate-heavy scoring. |