|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed sauce stored uncovered on floor beside walk-in cooler. CDI sauce was relocated to approved location in walk-in. |
|
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 Observed chicken prepared 5 hours prior at 78F. CDI chicken was voluntarily discarded. |
|
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 blanched broccoli and cut cabbage holding out of temperature control. CDI items were voluntarily discarded. EHS is recommending cut cabbage be helding using Time as a Public Health Control (TPHC). TPHC procedures discussed and 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 OPbserved crab salad not date marked. CDI crab salad date marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket not labeled. CDI bucket labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer greater than 200ppm. CDI bucket refilled and tested at proper concentration. |
|
31
|
0
|
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 fried chicken prepared 5 hours prior cooling in collander tightly stacked. Chicken was 78F. CDI chicken was voluntarily discarded. Proper cooling methods overall. PIC stated chicken will be cooled on sheet pans going forward. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths stored in soiled sanitizer water. CDI sanitizer was refilled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. |