|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11A (P) Observed cups of dressing stored on top of bucket of raw chicken in bottom of prep unit and container of hummus stored beside bucket of raw chicken in bottom of prep unit. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures.
CDI: PIC voluntarily discarded dressing cups and separated chicken. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14B (P) Observed spicy feta and tzatziki not cooling at the proper rate. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. EH spoke with PIC about cooling at the commissary.
CDI- Owner voluntarily discarded items as they surpassed the 4 hour mark. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed several foods in prep unit with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding.
CDI: PIC voluntarily discarded items during inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Dressing observed being held for 8 days. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
CDI- Dressing was voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Establishment was not equipped with ice to facilitate cooling. Establishment’s equipment is not designed to rapidly chilling foods. 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
CDI- All cooling items were voluntarily discarded. Establishment shall utilize prep cooler for cooling. Regulatory authority shall review permit conditions but it is suggested that all cooling should occur at the commissary. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Boxes of pre-cooked meats observed thawing at room temperature on counter and in sink. Use approved thawing methods. Pf
CDI- Regulatory authority reviewed proper thawing methods and owner placed items into counter cooler for proper thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Properly seal juncture between Pepsi cooler and walls. Close service windows when not passing food and doors to protect openings. Protect outer openings of establishment from insect or rodent entry. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) In-use wiping cloths observed on equipment. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Proper concentrations of sanitizer shall be maintained between 50-200ppm chlorine. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 (C) Observed domestic freezer being used by establishment. Food equipment shall be used in accordance with the manufacturer's intended used and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace domestic freezer with commercial grade. Please send specification sheet to EH for approval prior to purchasing.
4-501.11 Replace torn gaskets on all 3 doors of prep cooler. Maintain equipment in good repair. |