|
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 45F. -P Observed pork au jus cooling in walk in 1 at rate of .3 degrees /minute . CDI cooling method changed to shallow pans to facilitate cooling. -0 points- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
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 brie in cooler 1 greater than 41 degrees held more than 4 days triple cream cheese held greater than 41 degrees and held longer than 4 days. CDI both products discarded.
Observed chubs of deli meat marked for 8 days instead of 7 . CDI relabeled for 7 days. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Pork au jus observed cooling in ice bath in large volume . Cooling rate did not support cooling method. CDI Product moved to shallow pans to facilitate proper cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall under pass through in dishwashing area in need of repair. PiC states repairs are planned. -0 points- |