|
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 sausages holding at 121F in hot drawer on cook line. CDI: Sausages reheated to 165F in oven and placed back into hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs, pooled eggs, and cheese in a flip top unit on the cook line holding over 50F and observed half and half and several salad dressings holding between 48F and 50F in reach in unit on back line near in room dining. All out of temperature items were voluntarily discarded. PIC stated that maintenance would be called shortly. VERIFICATION REQUIRED within 10 days to ensure long term compliance. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 chicken confit expired 08/07, hummus with no date, mushrooms expired 08/07, and grilled onions expired 08/05. CDI: All out of date or undated items were voluntarily discarded. REPEAT. |
|
31
|
0
|
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 Observed sausage, hollandaise and other breakfast items from cook line cooling in covered pans insie of a cabinet within walk in unit. CDI: Breakfast items removed from cabinet and placed onto speed racks with ice to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled dry spices on cook line. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in space between prep unit and prep table. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility's QAC test strips expired in May 2018. CDI: PIC obtained more strips from main kitchen. |