Observation: Rice observed in plastic tub containers at 87F without making it through first stage cooling to 70F within first 2 hours of cooling. Discussed cooling methods shallow pans in walk in after placement in pans. CDI: Rice coluntarily discarded during inspection.
3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
1.5
33.
Observation: Cooked rice place in plastic containers and covered during first stage of cooling process without meeting 70F. Discontinue this process and ensure products are place in shallow pan and reach 70F within 2 hours and than 41F within next 4 hours. CDI: Rice was discarded during inspection and cooling methods were discussed during inspection for next opportunity.
3-501.15; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
0.0
45.
Observation: Cups being dispensed at coffee station (staff) and at water station (public) are not dispensed in a manner that prevents hand contact with the mouth surface of the cup. Ensure that all single service items are dispensed without exposing mouth surfaces to hands.
4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
0.0
47.
Observation: The gaskets on the front prep refrigerator, milk refrigerator coffee station (holding over 41F at 44F), rear 2 door prep refrigerator are torn and in poor repair. The door sweep on the walk in door does not seal when door is closed. The ice machine at the front service counter no longer functional.
Ensure that all equipment is maintained in good repair.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
General Comments
Monitor refrigeration temperatures daily upon opening and after lunch rush time. Remove, replace or repair equipment as needed.
3-501.16 (A)(2) and (B); Priority; Potentially hazardous foods in the kitchen ice bath was above 41F (see temperature chart). Chicken in a grab and go cooler was above 41F as well. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.
1.5
25.
3-603.11; Priority Foundation; Menu was missing a reminder on the menu for raw tuna being served. If the establishment serves undercooked or raw animal food, the menu shall include a consumer advisory that includes a reminder that consuming undercooked animal food may lead to health risks. CDI- reminder was added during the inspection.
0.5
41.
3-304.14; Core; Sanitizer buckets holding wet wiping cloths were being stored on the floor. Sanitizer buckets shall be kept off the floor. CDI- Buckets were placed on shelving.
0.0
43.
3-304.12; Core; Scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.5
47.
4-501.11; Core; Low boy cooler underneath the cash register has ripped/damaged gasket. Equipment shall be maintained in a state of good repair.
2-102.12 (A); Core; No employee was present with food safety manager certification. At least one employee at all times of food preparation shall have food protection manager certification from an ANSI approved program (such as servsafe).
1.0
15.
3-302.11; Priority; Raw shell eggs were found being stored above ready to eat food in a prep bottom cooler. In order to prevent cross contamination, raw animal food shall stored in order of final cook temperature and below ready to eat food. CDI- Food was rearranged.
1.5
23.
3-501.18; Priority; Marinara sauce and mozzarella cheese were found being stored beyond 7 days after the day of preparation. After being prepared, ready to eat food shall be discarded within a 7 day time period. CDI- Food was discarded as needed. FULL POINS WILL BE TAKEN IF THIS ITEM IS REPEATED.
1.5
37.
3-302.12; Core; White powder was found with no labeling. All food ingredients shall be labeled with their common name if outside of commercial packaging.
0.0
44.
4-903.11(A), (B) and (D); Core; A few clean dishes were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
2-501.11; Priority Foundation; PIC was unable to locate vomiting and diarrheal written clean up procedures. Vomiting and diarrheal spill clean up plan is required per 2017 food code. CDI- Written procedures were emailed to PIC
0.0
15.
3-302.11; One container of raw sausage was found holding above pre cooked chicken. In order to prevent cross contamination, raw animal food shall be held below ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shell eggs were holding too highly above an ice bath/container and were up to 65F by the grill area. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were placed in refrigeration to cool before a 4 hour period elapsed.
1.5
23.
3-501.18; Priority; Multiple cut deli meats were found being stored beyond 7 days after the day of preparation. After being prepared, ready to eat food shall be discarded within a 7 day time period. CDI- Deli meats were discarded as needed.
1.5
43.
3-304.12; Core; Scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.0
48.
4-302.14; Priority Foundation; Employees were unable to locate high temperature measuring device for high temperature sanitizing dishwashing machine. A testing device shall be readily available for all forms of sanitizing being used. VR- EHS returning on 8/10 to verify a testing device has been obtained/located.
0.5
49.
4-601.11(B) and (C); Core; Clean food containers were being stored on clean shelving with sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be
