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6-1C: .04(6)(d)Observed multiple containers of cooked pasta that cooled overnight and did not reach 41F or below. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) **SECOND CONSECUTIVE ROUTINE VIOLATION**
Corrective Actions: Pasta containers were discarded. //
14B: .05(10)(e) 1,2,4Observed multiple containers throughout kitchen and dish area that were stored as clean, stacked when still wet. // After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: Containers were separated and allowed to air dry. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: This facility uses additives - drink syrups and vanilla extract.
Third consecutive routine violations may result in a permit suspension pending onsite training.
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