| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed a buildup of food residue and debris from previous days use on the Robo Chopper stored on the prep table across from the 3 bay sink in the back food service kitchen area, not properly cleaned and sanitized. Referenced equipment has not been in use this day. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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27 containers of cooked Rice with date ranges of 2/7/26 - 2/10/26, stored in the food service 2 door storage cooler to cool were observed to be between 48*F and 58*F, product never met the required 41*F within 6 hours. Cooling must occur within 2 hours from 135*F to 70*F and within a total of 6 hours from 135*F to 41*F or less.
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Management discarded product referenced in violation during inspection. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed 27 deep plastic containers with tight fitting lids of Rice stored in the food service 2 door storage cooler to cool. Proper Cooling Methods include (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient).
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Priority Foundation (PF) |
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