|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P During the inspection, the walk in cooler went down. Observed tomatoes, livermush, baked potatoes in the walk in cooler with temperatures above 41F. All items were prepped this morning (7/22). Observed rice, green beans, potato salad, and pasta salad all above 41F from dates ranging between 7/15- 7/20. CDI- all items prepped this morning (7/22) were placed on ice baths. All items that were dated 7/15-7/20 were voluntarily discarded. Technician arrived during the inspection to look at walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed feta cheese in the walk in cooler with no date mark label. Observed pasta in the bottom reach in unit with no date mark label. CDI- PIC stated that items were made two days ago. PIC back dated items to reflect 7/20. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads cooling in the front bottom reach in unit. Clam shell containers were foggy with heavy condensation. CDI- Suggests cooling salads in the walk in cooler with clam shell container slightly open to allow for more air circulation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping clothes on prep surfaces. |