|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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: Covered sliced tomatoes cooling after 3.5 hours were 44F. CDI- tomatoes uncovered and moved to freezer. REPEAT for same violation and item. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Jalapeno cream cheese, cole slaw, spring mix, grated yellow cheese all above 41F in sandwich make top. CDI- all voluntarily discarded. |
|
22
|
0
|
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: Log or methods for recording time for extended TPHC cheese not clearly indicated on cheese pan or log sheets. Facility uses marking of cheese pan. Writing worn off at time of inspection. CDI- cheese discarded voluntarily and new pan of tempered cheese put into service from 2:00pm -9 pm. |
|
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: Found sliced tomatoes tightly stacked and cooling in covered small pans. REPEAT for violation and item. CDI- methods corrected by uncovering and moving to freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Ensure door gaskets of coolers are kept in good repair. Found one door gasket badly torn. |