|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked broccoli at 52F and slaw at 50F inside prep cooler drive thru side. All other foods 41F and below. PIC stated that lids needed to be on top of products in order to help maintain temperature 41F/below. CDI: food products were changed out with fresh product from walk-in cooler. Much improvement has been noted since previous inspections however due to repeat violations, return visit is needed.
VR by 4/11/19 |
|
21
|
1.50
|
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. Observed a bag of cooked ground hamburger meat for chili inside walk-in cooler on thawing shelf without a date. Manager not sure as to when product was prepared. CDI: voluntary disposal. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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. Observecd salads that had just been prepared and placed inside reach-in cooler dining room side at 49F - 51F with lids on and stacked. CDI: removed, placed on cart, and transferred to walk-in cooler for rapid cooling.
VR by 4/11/19 l |
|
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 wiping cloths in quat sanitizer pans at work stations < 150ppm. CDI: sanitizer changed out and refilled with proper sanitizer. |