|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed the middle of a pot roast at 48F in the reach in cooler. PIC stated it was made yesterday. CDI - Roast was placed in the oven to be reheated to at least 165F.
Observed cooked turkey wrapped in foil on the counter in an insufficient ice bath. Turkey was taken out of the oven at 12 pm and was 100F in the middle at 2:40 pm. CDI - turkey was placed in the oven to reheat to at least 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General comment 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed all container lids with labeled with several dates and it is hard to read the dates. Use date stickers or masking tape to clearly write dates. Remove/cover any old dates. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom reach in cooler door across from the prep unit. Replace gasket.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed one heavily cracked bucket in use in the reach in unit in the back. Discontinue use of cracked items. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up in the gaskets of reach in units. Clean gaskets. |