|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; Numerous metal bowls and metal pans stored as clean had food residue and were stacked together. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - equipment removed for thorough cleaning. Full points taken for repeat violations. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority; Chicken and falafel observed holding less than 135F (see temp chart). Hot TCS foods shall maintain 135F or above for safety. Steam tables should be sufficiently hot to hold food at correct temperature, ensuring pans are settled into the steam table and enough water is present to hold proper temperature. Do not double-pan product inside hot holding units. Use lids to help maintain heat if necessary. CDI- foods were placed on stovetop for rapid reheating to 165F. Full points taken for repeat violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Chopped lettuce was holding in the 50s on the serving line. Maintain TCS foods in cold holding at 41F or less. Tops of food may become too warm if kept out in the open for long periods. Use lids to help maintain refrigeration temp if necessary. Do not double-pan product inside cold holding equipment. Ensure product is below the chill line. Cut lettuce was stacked too high above refrigerated serving line unit to maintain temp. CDI- lettuce was sent to cool in the walk-in. All other cold holding observed compliant. Full points not taken today but may be taken on next inspection for repeat violations. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Feta cheese spread was cooling in a tightly closed container in the walk-in cooler. Use methods such as open/vented shallow pans, smaller portions, ice baths and active stirring and/or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- feta cheese was paced in freezer to rapidly finish cooling. *Feta cheese would not have met cooling time requirement without this intervention. Full point taken for repeat violation. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Reach-in cooler behind the serving line has standing water on the bottom where metal pans of food are stored. Reach-in freezer has a leak causing ice to accumulate on interior bottom of unit. Food shall be protected from contamination by storing the food in a clean, dry location and where it's not exposed to splash or other contamination. PIC indicated a work order was already placed for these units. Continue to work towards repair and in the meantime, remove excess moisture. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Numerous containers and bowls were stacked wet on the clean equipment shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point may be taken for repeat violations. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Observed pooling and freezing condensation in reach-in units as noted above. Maintain equipment in good repair so that it is easily cleanable. PIC to ensure these units are working as intended. |