|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield inside ice machine. Increase cleaning frequency. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed several cans of crisco and one Campbell’s can with heavy denting stored with food for service. PIC stated they have a designated area and process for dented cans. CDI - Cans removed and relocated for credit. |
|
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 41F. -P Observed grits cooling in ice baths on counter, grits cooling at a rate of 0.35 F/min. CDI - Grits stirred, ice added underneath, and placed in cooler for more efficient cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations. -P Bottle of quat sanitizer producing 0 ppm. CDI - Discarded. |
|
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 grits cooling in insufficient ice baths; melted ice only underneath pan and no active stirring. CDI - All pans of grits stirred, ice replaced, and placed in cooler for more efficient cooling.
Observed honeydew cooling in flip top unit not manufactured for cooling. CDI - Honey dew currently reaching cooling parameters. EHS recommended using reach in cooler or walk in cooler for cooling methods. |