|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved sliced cheese stacked too high on the make table line today and was stored at >45F today- portion reduced so product could quickly chill. Maintain cold TCS foods at 45-41F or less. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsObserved mushrooms cooling at room temperature today on the counter and the other half of that batch was cooling on the make line today. These must be cooled using approved methods such as: shallow portions, use WIC or WIF, on ice, uncovering product, use metal pans etc. Mushrooms from both locations moved today to the WIC to finish cooling. Mushrooms on make line were raising temp. of other products today as well- do not cool on this unit. Never cool food at room temp. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsObserved choc. chunk cookies for grab-n-go purchase upfront today. These must be labeled with the following information: name of product, list of ingredients in descending orderof predominance by weight, quantity of contents, name and place of manufacturer packer or distributor, food allergens. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wiping clothes in sanitizer when they are not in-use. Observed wiping clothes stored on countertops today. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageObserved utensils(batter scoop and knife) stored on clothe towels today. Store utensils on a clean surface as long as they are washed, rinsed, and sanitized at least every 4 hours. A utensil can be stored in the product with the handle stored out of the product. A utensil can be stored in 135F or more water. Or, if using the scoop with a moist food, such as icecream, the scoop can be in running water of suffcient velocity to flush particulates to the drain. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical-VentilationClean ceiling vent in the clean linen room. |