|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A); Priority Foundation; [Repeat] Several metal pans, lids, utensils, slicers being stored clean had food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. This is the third time this has been mentioned this year.
4-501.114; Priority; The dish machine is testing between 0-10ppm after being primed and ran several times. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- all dishes previously washed may be ran through the dish machine and then sanitized at the 3-compartment sink. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D); Priority; Brisket reheating since 11am was 108F at 12:11pm and was around 140F at 1:06pm. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. CDI- education was given on proper reheating. Brisket was allowed to rapidly reheat in the steamer to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; [Repeat] Brisket and sliced turkey was observed being held above 41F in the cooler drawers beneath the grill (see temperature chart). Several individual portion cups of ranch, bleu cheese and honey butter were holding between 43-60F in the countertop cooler in the expo area. These items must be held at 41F degrees or less. CDI- Brisket and turkey were in this unit for less than 4 hours so PIC moved food to the walk-in freezer to rapidly cool. The top two rows of the bleu cheese, ranch and honey butter were voluntarily discarded by PIC and ice was utilized to cool the remaining product. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 [Repeat] Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Brisket and corn dogs held in establishment more 24 hrs not date marked. CDI: Items voluntarily discarded by PIC.
3-501.18 [Repeat] 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; Slaw (10/30), hot dogs (10/25), brisket (10/22), chili (10/27), queso (10/31), pudding mix (10/25) and pork bones (10/15) were observed being held past 7 day date marking. CDI: Items voluntarily discarded by PIC.
**Both violations have been mentioned for the third time this year. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) [Repeat] Cleaning needed in all of the prep coolers and gaskets along the main service line and walk-in cooler shelving. Cleaning is also needed in and around the fryers as well. 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. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; [Repeat] Floors, walls and floor drains in the back prep area are heavily soiled and in need of cleaning. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |