|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed two containers of sliced tomatoes that were sliced a little after 9AM and still had not fallen to 45F in that 4 hours.
Product discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed items stacked to high on the line today making them >45F today. Products that were stocked this morning were discarded(cheese) and the meats that were just stocked were chilled down quickly in the reach in cooler to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Observed tomatoes cooling underneath the make table today in a plastic tightly covered container and the product was in a deep portion. Discarded today.
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 |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed sanitizer buckets at <150ppm today- refilled to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed rusted air dry racks above the sink.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed a door frame with absorbant material exposed.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |