Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness…The chlorine residual measured under 50ppm during the sanitation cycle in dishwashing machine in the bar area. The PIC stated the item was working in the earlier in the morning. The PIC stated they will use the 3-compartment sink in the bar area to wash dishes until unit is repair. A re-inspection willl be conducted on 6/21/18. Please check for sanitizing solution concentration on regular basis. Sanitizing solution concentrations for chlorine should be between 50- 100ppm and for Quaternary ammonium (Quat) 150-400ppm.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling---In walk-in cooler #1, two containers of cooked in-house artichoke dip made the previous day were covered with plastic wrap, covered with lid, and stacked on top of each other had an internal temperature of 46-50*F. The person in charge (PIC) verified the food temperature using own food probing thermometer. Food item failed to cool down to 41*F within 6 hours and was discarded by PIC at the time of inspection. Food must be cooled from 135*F to 70*F within 2 hours, then from 70*F to 41*F in next 4 hours (6 hours total). Per PIC, the root cause of the violation is verification. PIC stated he will initial cooling logs, after employees fill-out cooling temperatures. Suggested PIC to cool foods on top shelves in walk-in refrigerator and leave container uncovered. Reduce food amount to 4 inches or less in thickness and use metal pans if possible. PIC was given cooling handouts on the previous routine inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food(TCS), Cold Holding....In open top/reach-refrigerator in the pantry work area had ready-to-eat(RTE)/TCS foods such as sliced tomato and kale, deli meats, in house-sauces and other TCS items with internal temperatures of 48-52*F. Items were voluntarily discarded by the person in charge(PIC). See embargo form. PIC stated reach-in refrigerator is not working properly. PIC will use other refrigerators available or submerge items in ice until refrigerator is repair or replaced. Please ensure RTE/TCS products are always under 41*F.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods...Two containers of in-house cooked artichoke dip were covered in plastic wrap, covered with a lid, and stacked on top of each other had internal temperatures of 75-82*F. Per person in charge(PIC) the item was placed in the walk-in refrigerator approximately an hour prior. The PIC uncovered the items and placed them on a speed rack to aid in the cooling process. This is the 3rd consecutive violation. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment...The open top/reach-in refrigerator in the pastry work area was holding TCS foods at 48F-52*F. The ambient temperature via min/max was 51*F. Per person in charge, ice bath will be used until fixed. An A/C technician arrived during the inspection. A re-inspection will be conducted the following day on 6/21/18. Please ensure all refrigerators maintain food temperature below 41*F.