2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) on site. Must have a CFPM on site during all hours of operation. The Serv Safe Food Protection Manager certification or another ANSI-accredited program will meet this requirement. Note: Food Handler certificate does not meet this requirement.
4-601.11 (A); Priority Foundation; Numerous metal containers stored as clean had sticker residue or whole date stickers on the outside and were stacked together. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - pans moved for thorough cleaning. Utilize a different date marking sticker method if current stickers are leaving too much residue and prove hard to clean.
#20 · -1.50 demerits · Proper cooling time & temperatures
Corrected during inspection
3-501.14; Priority: Beef cooling since last night was observed between 44 and 46F in the walk-in cooler. Lentils cooling 2 hours were observed between 78 and 105F. TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- beef and lentils voluntarily discarded.
#21 · -1.50 demerits · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1); Priority; Multiple TCS foods 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. Use lids to help maintain heat if necessary. CDI- foods were placed on stovetop for rapid reheating to 165F.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16 (A)(2) and (B); Priority; Hummus, cut tomato and cut lettuce were observed above 41F in fliptop cooler and on the serving line. Maintain TCS foods in cold holding at 41F or less. Hummus and cut tomato that were older than 4 hours were voluntarily discarded. Lettuce was sent to cool in the reach-in. Tops of food may become too warm if fliptop is kept open for long periods. Use lids to help maintain refrigeration temp if necessary. Cut lettuce was stacked too high above refrigerated serving line unit to maintain temp. Do not overstock foods in open top refrigeration units. All other cold holding observed compliant. No points taken today.
#33 · -0.50 demerits · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15; Priority Foundation; Beef and lentils were observed cooling in closed containers with lids and stacked together 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- beef and lentils voluntarily discarded.
4-903.11(A), (B) and (D); Core; Cleaned and sanitized containers were stacked wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. No point taken today.