|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF -. 0 pts - Observed rotisserie chicken logged with a final cook temperature of 160F. CDI- Chicken was reheated to 170F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - A platter of salmon (50F) prepared on 3/9/15 and tabouleh (49F) prepared 3/11 stored on display case were out of compliance.
CDI- Items were voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Salmon was not properly date marked. Ensure that all items in display case are date marked properly. CDI- Salmon was discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Establishment was not following proper procedures and items were not properly marked with time. Currently employees were placing food items and temperatures but not the time food was removed from heat source. CDI- Establishment produced procedures and corrected log.
Establishment properly used log for lunch food. |
|
31
|
0
|
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 - 0 pts - Containers of sandwiches, wraps, chicken salad, and two pans of cooked chicken stored tightly covered. Ensure foods are loosely covered or completely uncovered when cooling to allow air flow. |
|
47
|
0
|
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. - 0 pts- Cleaning needed in the sandwich unit reach in. Ensure all utensils are properly cleaned and sanitized on the outside. |