|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B); Priority; Dish machine was unable to reach 160F on utensil surface after multiple attempts (only 145F - 152F observed). After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. PIC was able to achieve the 160F surface temperature after adjusting the rinse temperature. Ensure this machine is tested daily using dish plate thermometer or thermolabel stickers. Use chemical sanitizer in three compartment sink if needed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority; Several TCS foods observed out of temperature (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- Spaghetti, cut tomato, cheese, meatballs and mozzarella sticks were moved to the walk-in cooler to flash cool. Ensure TCS foods are not stacked too high in fliptop unit. Use lids or bagged ice to help maintain temperature if needed. Cold holding has been marked out on the last 2 inspection reports. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Sauces that were still cooling were placed in the fliptop cooler where they may not achieve the cooling time required. PIC indicated sauces were made late this morning so the 6 hour cooling window was closing soon. The fliptop portion of the cooler is not desiged to quicky cool foods. Quickly cool TCS foods using methods such as open/vented shallow pans, large ice baths and active stirring or rapid cooling equipment such as walk-in cooler/freezer. Cold air must flow around product to remove the heat. CDI- sauces were moved to the walk-in to complete cooling. Sauce observed cooling quickly after being placed in the walk-in. Full point may be taken for repeat violations. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F); Core; Some utensils were stored in water at less than 135F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. No point taken |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C); Core; Single-use trays were observed stored below the oven with the food-contact surface exposed. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- trays inverted. No point taken. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B); Priority Foundation; Dish plate thermometer did not have a working battery upon arrival. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI- battery replaced during inspection.
4-501.14; Core; Bottom of drainboard and warewashing machine are soiled with residue accumulation. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency. |