|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P: Cool TCS foods from 135 F to 45 F within six hours. Found chicken soup in cooler from previous night 47 F. CDI- discarded voluntarily |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below during holding. Found raw chicken and raw ground beef above 45 F in cold drawer. Found various salad items above 45 F in salad cooler. CDI- maintenance called for for both cold holding units. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by effective methods to acheive time / temperature requirements for cooling. Found chicken soup tightly covered in walk-in cooler from previous night 47 F. CDI- discussion of proper cooling practices and discard of soup. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device for all sanitizers in facility shall be obtained and used to measure effective sanitization. Found bar dish machine not sanitizing after one load. Strips had not been used to test machine prior. CDI- discussion. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Better cleaning of floors under equipment needed, especially under and around equipment ay bar area. |