Wildflower

Inspector's notes

Observed cut tomatoes, and portioned salmon and chicken in the open top salad cold holding unit on the line with temperatures of 46-48*F, per PIC had just been portioned an hour prior for line change. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The food was placed into the walk-in cooler to cool down to 41*F prior to being placed at the line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the top cold holding unit across from the grill line pre-portioned deli chicken at 58F and steak at 47F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Items were prepared at 6am so all TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Limit over filling the pans that are storing the TCS food items and well as double panning then food product.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.