|
18
|
0
|
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 (44F) and mac and cheese (43) cooling from the night before above 41F. CDI - PIC voluntarily discarded items. - 0 - |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veal demi glaze, hot brine pickled onions, cooked vegetables, and beef held past 7 day date marking requirement. CDI - PIC voluntarily discarded items. - REPEAT - 3 - |
|
31
|
0.50
|
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 tuna and gravy cooling tightly covered in walk in cooler. CDI - PIC uncovered items to allow air flow. - REPEAT - 0.5 - |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracks in flooring throughout kitchen where water is pooling underneath. Observed wall damage next to kitchen door leading to bathrooms. PIC noted he talked to Matt from the health department and discussed replacing flooring. Flooring replacement to happen sometime this week. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top of facility items in beer cooler. CDI - Voluntarily discarded. - 0 - |