|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed chili and soup at the hot holding equipment out of temperature. Advised to turn equipment up. CDI - equipment got turned up; churn product more often. Use thermometers more often. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomato is the only product out of temperature at the deli prep unit. CDI - educated that product needs to be cooled down properly before being placed into prep unit; Cooled down the product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT VIOLATION. Observed no TPHC procedural papers for the products at the hot bar. Facility is properly marking product with the time on a spreadsheet, but there is no procedural paperwork. Last inspection EHS provided TPHC procedural paper work to facility. CDI - Person in Charge printed off TPHC paper and filled out during inspection. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomato out of temperature in the deli prep unit. CDI - educated that after preparation, cool food in walkin cooler uncovered, once at proper temperature, then place product into prep unit. Do not cool product in prep units; prep units are for holding temperature not cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on storage rack. Advised to allow to air dry. |