Health Report #110837

Establishment Name: Wcc Culinary Arts Kitchen
Report Date: 09/17/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A The mobile cart used to prep salads at tables was not set up properly to keep foods at safe temps of 41*f or colder. You need to obtain proper equipment to make up safe ice baths to store your salad items in. Have an sop written for this and e-mail to me. Items were discarded. I will be back in 3 weeks to verify correction of this.
Critical Hot and cold holding N/A N/A N/A I found sauteed onions and baked apples and tomatoes at 52*f in the salad prep cooler. I also found all the cold items on the rail on the main line at 50-56*f. Items on the cold rails need to be holding 41*f or less at all times. Foods must be quick chilled down to below 41*f before stocking on cold rails. Also, cold rails need to be set up properly, with no open spots that let the warm in in. I want you to write up written sop's for checking temps of all foods on your prep lines. E-mail to me within 2 weeks. I will be back in 3 weeks to verify proper procedures are in place. All foods were discarded.
Normal Cooling, Heating, and Holding N/A N/A N/A Repair the server area reach in cooler. Holding at 66*f. Must be holding at 41*f. No phfs were in it.
Normal Hand Drying Provision N/A N/A N/A You need to put up paper towel dispensers at the bar, server and hot spot handsinks. I will be back in 3 weeks to verify this has been done. I also want you to put up soap dispensers at these handsinks, as well.
Normal Lighting, Intensity N/A N/A N/A Provide more light in the pastry walk in cooler.