|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Violation, 1.5 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed containers in clean dish/utensil area with food debris and sticker still on them. CDI- Items were removed to be rewashed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed penne pasta(prepped at 8:52am), spaghetti pasta(prepped at 9:08am) and mashed potatoes(prepped at 10:30am) all cooling down with no temperature change in 42 minutes. CDI- Noodles were cooling, covered up, inside of large containers, mashed potatoes were cooling stacked high and covered up. Noodles were separated into individual shallow pans, uncovered, and mashed potatoes were separated into different containers, uncovered. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment. 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 the following items with no date mark: sausage, noodles, soup, and marinara sauce. CDI- If PIC could remember when items were prepped the items were date marked, if not they were voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pasta from 07/26 and broccoli in a container with a date label of 07/15. CDI- Pasta was discarded and broccoli container received a new date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation, Full Points-1- 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 penne pasta(prepped at 8:52am), spaghetti pasta(prepped at 9:08am) and mashed potatoes(prepped at 10:30am) all cooling down with no temperature change in 42 minutes. CDI- Noodles were cooling, covered up, inside of large containers, mashed potatoes were cooling stacked high and covered up. Noodles were separated into individual shallow pans, uncovered, and mashed potatoes were separated into different containers, uncovered.
Ice baths were done for noodles and mashed potatoes had been covered up again. Potatoes were uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed containers in clean dish/utensil area wet stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-use trays along cook line not inverted. |