|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in the walk in cooler and main line temping above 41F. Check temp log. CDI. Items were discarded. REPEAT. |
|
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 OBSERVED salads prepared yesterday without a date being stored in the lowboy to the prep line. CDI. Items were discarded due to elevated temperatures. |
|
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 OBSERVED sliced tomatoes and lettuce cooling in a plastic wrapped container in the reach in cooler. CDI. PIC vented plastic. EHS left before getting a second temperature. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED a box of buttermilk biscuits being stored on the floor in the walk in freezer. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. OBSERVED walk in cooler and mainline equipment temping between 40F and 50F. Maintenance came to work on both equipment while inspector was on site. VR to ensure equipment is functioning properly by maintaining temperature of equipment and food items stored. |
|
47
|
0.50
|
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. OBSERVED frying station, reach in freezer, and shelves in walk in cooler all in need of cleaning. |