| 3-501.14 / COOLING Priority Item Two 7-gallon plactic buckets of bolognese sauce in walkin cooler at 89 - 104°F after two hours. Discard bolognese sauce. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Correct By: 05-Feb-2018  |
| 3-501.15 (B) / COOLING METHODS Core Item Repeat Observed two, 7-gallon plastic buckets of bolognese sauce in the walkin cooler ranging from 89 to 104 degrees, with ice paddles. Unknown amount of time or temperature of sauce when placed in cooler. Reduce the size of food to start the cooling process; 135 - 70 degrees in two hours then 70 to 41 degrees in the next 4 hours. Discard bolognese sauce. Correct By: 05-Feb-2018 |
| 3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item Repeat The following food items were observed without a datemark, but not yet in disposition: 16 gallons of minestrone soup, container of individual packaged meatballs, cooked potatoes, cooked pasta. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Manager properly datemarked listed foods. Correct By: 05-Feb-2018 |
| 4-602.11 (A-D) / EQUIPMENT FOOD-CONTACT SURFACE Priority Item Repeat The slicer was observed with dried on deli meat; used this a.m. Clean food contact surfaces anytime contamination has occurred. Correct By: 05-Feb-2018 |
| The following violation(s) have been corrected since the last inspection. |
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| 4-204.112 (A-D)/TEMPERATURE MEASURING DEVICES Thermometers are missing in majority of coolers. Provide thermometers for monitoring of cold holding temperatures. Correct By: 31-Jan-2018 Action Taken: Thermometers observed in all coolers throughout kitchen. |
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| Will return in two weeks for second follow-up visit. |