|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that raw burger patties are cooked medium well (less than 155) and then cooled for a reheat process that follows later in service. No procedures were approved for this process. PIC is to fully cook all proteins (at least 155-165F) until approved. VR/CDI- Burgers were cooked off and cooled. 0 points. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Lettuce and tomatoes did not move in temperature after cooling for 35 minutes. the 0/minute cooling rate was adjusted by placing cooling foods in the freezer-1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes salad and perishable sauces were cold holding in display cold hold case at 49F. Lettuce and hydrated hash browns were cold holding in reach in at >41F. CDI/VR- Potatoes salad and perishable sauces were discarded, refrigerator preparator is to repair damaged display unit. Avoid storage until serviced. Lettuce and hashbrowns were placed on TPHC. -1.5 points.
** Inspection was performed with Tracy |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Hydrated hashbrowns and lettuce were cooling in cold hold unit in deep containers. Also observed lettuce and tomatoes cooling in dense amounts in walk in cooler. CDI- foods were ventilated as needed. -.5 points. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Potatoes salad that is mixed with multiple ingredients were not labeled and placed in a grab and go unit. PIC stated that they will no longer store potatoes salad in a customer grab and go location. 0 points. CDI. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed weak bleach sanitizer in wiping cloth bucket. Bleach sanitizer was mixed to 200 ppm. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged display cooler that is cold holding TCS foods at 49F. Observed an ambient air of 60F. - 0 points. |