|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed badly dented can of tomatoes on shelf with other product to be used in facility. CDI: Canned tomatoes voluntarily discarded. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 potato salad made using cooked potatoes at 81F after 2 hours had passed since cooling began. CDI: Potato salad voluntarily discarded and PIC discussed cooling methods with employees. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1000 island dressing holding over 45F in prep top unit. All other items around it were holding at 41F. CDI: Dressing discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spicy slaw holding at 43F on it's 7th day of shelf life. CDI: Slaw was voluntarily discarded. REPEAT.
Note: Due to great improvements (one out of date item vs 3+) in date marking and product monitoring, points were not escalated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf CDI: Observed potato salad cooling in a large, plastic pan in walk in unit. Potato salad was still 80F more than 2 hours after process began. Observed two large containers of leaf and romaine lettuce cooling in tightly covered plastic bins. CDI: Potato salad discarded and lettuce vented to facilitate rapid cooling. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out cups in upstairs storage area displayed with lip contact surface exposed to potential contamination from air. REPEAT. |