Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sliders and ham sandwiches in the hot holding cabinet to not temp to the proper temp of 135 or above. Food was discarded.
Observed quesadillas and meatballs on the buffet line that were not at the proper temp pf 135 or above. Food was discarded.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken and an onion in a container in the walk-in sitting in an unknown liquid. PIC discarded.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Mar 19, 2018
RECOMMENDED RESOLUTION: (A) Except as specified under ¶ (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control,
(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control,
(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and
(4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request, that ensure compliance with:
(a) Subparagraphs (A)(1)-(4) of this section, and
(b) § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food on a buffet line for a private party to have no cold or hot holding in place. PIC stated they were using time as a public health control however no time stamps, logs or Standard Operating Procedure was being used or was available at the time of inspection. Discussed having a SOP in place and being practiced by the follow-up inspection.
Food that was out of temp with no time stamps were discarded.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed Cheese in the left make table to not temp to the proper 41 or below.
Observed lima beans, and chicken in the salad cold drawers to not temp to the proper 41 or below.
Observed ham on the pizza make table to not temp to the proper 41 or below.
All food out of temp was discarded.
Observed hummus and sour cream on the buffet line with no form of cold holding. Food was discarded.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple pans of cooked beef, chicken, pork, beans and cauliflower in the walk-in cooler that were passed the 7 days allotted for holding food. The food was discarded. Approximately 15 pans of food were discarded.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean and dirty dishes stored in the same area in the dish area. Discussed proper storage. PIC moved the clean dishes.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: observed a tall large metal pan of cheese dip attempting to cool in an ice bath that reach a small portion of the pan. Discussed proper cooling methods and the dip was put into smaller pans with more surface space.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup under the compressor in the social bar.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken in a marinade in the walk-in cooler with no date. PIC dated the product.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jun 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed both make tables and the cold drawers on the across from the cooking equipment to not be holding food at the proper temp of 41 or below. Food was discarded and an ice bath was used to hold food cold.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Mar 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the social bar dish machine to not be sanitizing at the proper level of 50-100 ppm. The bar has a functional 3 compartment sink. The machine was taken out of service.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a dirty knife being stored in a container a lettuce. PIC removed and food was discarded.