|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain Potentially Hazardous Food (Time /Temperature Control for Safety Food) PH/TCS food at 135F or above. Observed meatballs in steam wunit at sub station were unevenly heated. Temperatures ranged from 127F-145F. CDI - voluntarily discarded. Suggested to PIC that meatballs be placed under TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold time/temperature control foods at 45F or below. Observed sushi case in front area for to-go was holding sushi fish at 46F-53F. CDI - voluntarily discarded. Observed entire chef case, both front customer area and back employee cases holding TCS foods at 44F-53F. Some items had been prepared as much as two days earlier (quiche, potato salad). CDI - all items voluntarily discarded, service called for chef case. Observed mushrooms, overstacked, at 53F. CDI - voluntarily discarded. VR - will return Friday 6-13 to ensure repairs. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed three cheeses which were incorrectly date marked. They are not on the exempt HT cheese list: St Andre Triple Creme dated 6/2-6/30, Fromager D'Affinois specialty double creme dated 6/1-6/21, and Humbolt Fog dated 5/31-6/24. CDI - dates corrected and/or cheese discarded. VR - will return 6-13 to ensure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. Leave containers of cooling foods loosely covered or uncovered if protected from overhead contamination. Observed two clamshell containers of pulled chicken at pizza station in bottom of make cooler. Both containers were closed. Chicken had been pulled from rotisserie chicken about an hour earlier and measured 55F. CDI - containers opened for rapid cooling. Repeat - please educate all staff. |