|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding below 135F. CDI meatballs were reheated above 165F. Hot holding unit was turned up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 7 tubs of lettuce, cheese, butter and sour cream above 45F. See temperature chart for temperature observations. CDI PIC stated items were recent prepared. Items placed in walk-in cooler to rapidly cool. Recommends placing butter, cheese and sour cream on TPHC. Documentation emailed to PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one bag of corn in walk-in cooler not date marked. CDI PIC labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on prep surface beside peppers. CDI sanitizer placed on floor. PIC stated they will obtain risers for bucket. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 6 tubs of lettuce cooling tightly covered in bus tubs in walk-in cooler. Observed lettuce cooling in drawer cooler. REPEAT VIOLATION. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet in several areas of kitchen. REPEAT VIOLATION. |