|
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 ice machine to have black build up inside. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads that were prepped at night on 01-28-2021 that were above 41F. Salads were cooling in the reach in cooler with lids closed. CDI-salads were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of gyro meant that were in the prep unit and reach in cooler that were above 41F. Meats were prepped previous days before (01-26-2021). Observed box of gyro meat in the WIC that was above 41F. CDI-gyro meat was voluntarily discarded. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 salads in the reach in cooler that were above 41F. Salads had been prepped the night before and were cooling in the reach in cooler. Salads were in plastic containers with the lids on causing them to not cool properly. CDI-salads were voluntarily discarded REPEAT |