|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 50ppm. Hot water used to make solution, possibly denaturing solution. CDI: Education provided and PIC remade solution with cold water- 200ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 pork broth cooled overnight in walk-in cooler not meet cooling parameters. See violation #33 for details. CDI: Education provided and PIC voluntarily discarded product. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and beef being held above 41F in 2-door reach-in cooler. Product with various prep dates. Fried rice (165F) cooling in unit causing temperature of foods to rise. CDI: Education provided, rice moved to walk-in for cooling, and PIC voluntarily discarded products. REPEAT VIOLATION. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 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
Observed beef dated for 07/28/24 being held in 2-door reach-in cooler. Observed pork broth dated 07/19/24 being held in walk-in cooler. CDI: Products discarded. |
|
33
|
0.50
|
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 fried rice(165F) cooling in covered metal insert pans in 2-door reach-in cooler. CDI: Education provided and product moved to walk-in for more rapid cooling. Observed pork broth cooled in deep covered stock pot on bottom shelf of walk-in cooler. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed tuna thawing in 1-door reach-in cooler in vacuum sealed packaging. CDI: Education provided and food employee cut into packaging. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed standing water in bottom of ice scoop holder. EHS recommended making holder self-draining. |