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 food items in left make table above 41 degrees; person in charge discarded items in cooler overnight and others removed to ice and/or other cooling units.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jul 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak at faucet of bar hand sink (noncritical).
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: (A) Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
(2) Within a total of 6 hours, from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under ¶3-501.16(A)(2)(b).
(B) Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified under ¶ 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 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;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(1) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 pans of ragu in walk-in cooler above 41 degrees that were prepared last night; person in charge discarded. Discussed cooling methods.
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 container of alfredo sauce in walk-in cooler dated 7/14, container of ragu in make table dated 7/15, and container of deburgo butter mix dated 7/15, person in charge discarded items.