|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage stored on shelf above food prep table. CDI- PIC David corrected storage. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed produce stored over washed/ prepared produce in walk in cooler. CDI- verbal correction to PIC in regards to approved storage order. |
|
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. Cooked corn, cut tomatoes, cooked asparagus, and shredded cheese not under temperature control. See chart for temperatures and locations. CDI- PIC's David and Shan had items removed and cooled; replaced. |
|
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 . Two containers of raw chicken tightly covered and stacked (50F/ 15 minutes) during the cooling process in walk in cooler. Pans of roasted peppers and pan of roasted onions cooling on speed racks(76F/50 minutes), and pan of cooked chicken wings (50F/4 hours) stacked in large amounts on speed rack in walk in cooler. CDI- Pans of peppers and onions reheated, chicken vented and relocated in walk in cooler. Chicken wings spread out and portioned. New cooling process for sauces has been implemented using timers and large ice vat with documented cooling log. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal wet pans stacked together during drying process. Allow utensils to air dry prior to stacking them. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C. Provide lighting of at least 50Ft candles in food preparation areas. Lighting in storage/ preparation room for cheesecakes at less than 50Ft candles. Provide adequate lighting as required by rule. |