|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold TCS food shall be stored at 41F or less. The Grill side prep unit had just been loaded with previously chilled ingredients from the walk in cooler. The ambient temperature of the prep unit was 51F. Settings were adjusted and verified during the inspection however the unit was unable to come down to acceptable ambient range (36-38F) during the inspection. Hummus inside prep unit had risen to 47 degrees during the inspection. Hummus, sliced tomatoes, salad and Yogurt sauces were immediately double panned on ice to be chilled and held at 41F for the duration of service. PIC has placed a work order in and has discontinued use of the unit. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food shall be stored at least 6 inches above the floor. Food in packaging may be stored less than 6 inches above the floor provided they are stored on case lot handling apparatuses such as dillies, pallets, racks and skids.
Bulk bags of produce including coconuts, onions, and several recently delivered boxes were observed stored on the floor of the walk in cooler.
Establishment has racks onsite awaiting assembly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.16 Nonfood-Contact Surfaces (C) Equipment shall be free of unnecessary edges, crevices etc and easy to clean.
Protective plastic file remaining of stainless steel equipment is peeling and separating creating rough edges and areas that are not easily cleanable. Remove all factory protective file to provide a smooth easily cleanable surface. |