|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed ground beef in walk-in cooler cooling too slowly to meet cooling parameters. CDI: Education provided and product moved to freezer for rapid cooling (<41F). REPEAT VIOLATION.
**Points not escalated due to point escalation for violation #33** |
|
21
|
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 queso being held below 135F in steam well. PIC stated product prepared between 12pm-1pm. CDI: Education provided and product reheated (>165F). |
|
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 ground beef cooling in 6-in deep insert pans. CDI: Education provided and product moved to freezer for rapid cooling. REPEAT VIOLATION. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. REPEAT VIOLATION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed lettuce being held in standing water in 3-door cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for chemical dish machine. EHS will make return visit to verify facility obtained test strips within 10 days. VERIFICATION REQUIRED. |