Hot foods held on TPHC and time cards were observed posted upon arrival
Latest recorded violations
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15; Priority Foundation; Cubed turkey and cut chicken tenders on salad bar were observed above 41F. Refer to temperature chart above. PIC said foods were still cooling from recent prep. Cool foods quickly by placing in rapid cooling equipment (blast chiller/walk-in freezer/cooler). Place food in prep/display units once 41F or below is reached. CDI - foods moved to chill rapidly in the blast chiller. Do not cool in display units unless it can be demonstrated that cooling time can be achieved. No points taken.
4-501.14; Core; The produce wash sink was observed with visible residue accumulation along the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency.