3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the walk in cooler were cold held above 41F (SEE TEMP CHART). TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. The containers of Asian slaw, shredded lettuce, and steak were voluntarily discarded by PIC. EHS advised to have unit inspected for repair.***WILL RETURN IN 72HRS TO VERIFY***
#35 · -0.50 demerits · Approved thawing methods used
Corrected during inspection
3-501.13 Thawing (Pf) Two rolls of ground beef were thawing on the drain board of the meat prep sink. TCS FOOD shall be thawed: (A) Under refrigeration at 41F or (B) Completely submerged under running water: (1) At a water temperature of 70F, (2) With sufficient water velocity to agitate and float off loose particles in an overflow. The PIC placed the thawing ground beef in the walk in cooler to continue thawing. ***CDI***
4-501.12 Cutting Surfaces (C) Several cutting boards are excessively discolored and deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The PIC has been advised. 4-101.19 Nonfood-Contact Surfaces (C) The bottom shelf of the worktop stainless steel counter is covered with soiled and peeling aluminum foil. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The PIC removed the soiled, peeling aluminum foil.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors have food debris build up in high traffic prep areas and underneath equipment. Physical facilities shall be maintained clean. Increase the cleaning frequency. ***REPEAT VIOLATION***
Several food items in the walk in cooler were cold held above 41F (SEE TEMP CHART). TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. The containers of Asian slaw, shredded lettuce, and steak were voluntarily discarded by PIC. EHS advised to have unit inspected for repair.***WILL RETURN IN 72HRS TO VERIFY***