|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mushroom sauce where base was holding at 153F but mushroom pieces at 116F. CDI reheated to 202F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes, shredded lettuce, grilled onions, dressing, diced tomatoes, pork belly, diced potatoes, sliced turkey, and lettuce slices held above 41F. CDI items discarded or cooled if prepped earlier. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 cooked diced onions, quinoa, mushroom cramini, farro, garlic confit, red cabbage, beets, marinated onions, cole slaw, tamatillo, and peanut sauce was dated when items placed in prep top and not when prepared. CDI dates changed. Observed onions, zucchini, garlic confit, potatoes, and cajun butter not dated on line. CDI dates added. Repeat. Observed two different batches of cooked onions on dated on day placed in unit and oldest batch not dated. CDI dates changed. Verification required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed mushroom sauce, marinade, lemon sauce, enhanced cream and other sauces that were held on TPHC and not marked with time stamp. CDI time stamp added. Observed employees pulling items on line to hold on time and not time stamps added to product when it is immediately pulled from temperature control. CDI time stamps added. |
|
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 3 plastic containers of lettuce stored in walk in while covered and stacked. CDI items spread and uncovered to allow air flow. If facility is waiting for space in blast chill must still find alternative methods to cool during waiting period. Ensure food is validated to ensure temperatures dropped to 41F or below before use on line. Repeat. |