|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Facility is not recording the date of the last one used. Make sure to record the date on the tag and retain them for 90 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 45F. -P - Large container of pizza sauce in the walk in cooler was 54F. The sauce was prepared on 9/13. CDI - sauce was voluntarily discarded. Once sauce is made, separate it into multiple smaller containers to cool properly. Once they are all 45F, then you can combine them in the large tub. |
|
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 a container of cooked meatballs without a date label. Meatballs were made yesterday. CDI- item was dated. |
|
31
|
0.50
|
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 2 pans of sauce cooling while covered with lids. CDI - lids were removed to facilitate cooling. Observed a large covered container of pizza sauce not cooled down in time. Observed lettuce and tomatoes brought directly up to prep units (after prep) without cooling them in the walk in first. |
|
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 plastic containers and salad bowls stacked wet. |