|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Ensure TCS foods are cooled down from 135F to 70F within 2 hours and down to 70F in 4 hours for total cooling time of 6 hours. Observed marinara, clam chowder, mashed potatoes > 45F in walk-in cooler that has cooled improperly and exceeded cooling time parameters. CDI, products were voluntarily discarded; discussed having a log for large batch items to monitor cooling times and temperatures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Use proper methods for cooling TCS foods. Observed large containters of clam chowder, marinara suace and mashed potatoes in walk-in cooler that had not been cooled properly. It was determined that products had not been monitored during cooling process or stirred frequently. CDI, discussed proper cooling methods; products discarded (See #18). Repeat... |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Air dry all dishes before stacking. Observed metal and plastic pans wet stacked on shelf. (Repeat)4-903.11 (A), (B) and (D) Properly store clean dishes. Observed clean utensils stored in drawer at back prep area with debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensation leaks at bottom of pantry cooler next to walk-in and salad prep cooler on expo line. Repair as needed.4-202.11 Maintain equipment smooth and easily cleanable. Observed shelving rusted inside walk-in cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Keep floors, walls, and ceilings in good repair. Observed cracked damaged flooring throughout kitchen. Observed damaged flooring inside walk-in cooler in front of walk-in freezer door. (Repeat) |