Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Comply by : Aug 20, 2016
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.
(C) Except as specified in ¶ (D) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less, or 7°C (45°F) or less as specified under ¶ 3-501.16(A)(2)(b).
(D) Raw shell eggs shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food items prepared within the last two days above 41 degrees; person in charge discarded at inspection.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sanitizer bucket stored adjacent to bag of onions on shelf; person in charge removed for correct storage.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sanitizer bucket above 200ppm chlorine; employee replaced with solution at the correct concentration of 50-100ppm.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : Nov 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: observed gap along bottom of back kitchen door.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Nov 15, 2016
RECOMMENDED RESOLUTION:
(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 food items stacked and in large containers that did not cool to the correct temperature within the correct time parameters.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Nov 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed torn gaskets on kitchen reach-in cooler.
Observed door gasket of walk-in cooler to be loose.
Observed torn door gaskets on beer reach-in cooler at bar.