|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked potato salad holding below 135F (see chart). CDI- Product re-heated. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Observed cooked chili in WIC with a date of 9-29. Cook stated product was cooked and frozen that date and had been thawed out on 10/16. Date of thaw added to product. When cooking and freezing a product, assure cook date, freeze date, and thaw date are on product.
Also noted frozen cooked BBQ in WIF with no date. CDI- Date added.
Also noted two containers of tuna salad with a date of 10/10 and 10/9. CDI- PIC knew that was wrong date and changed to right date. Assure date marking is accurate. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed multiple salads cooling in WIC in a tightly shut box as well as a large deli tray on a tightly wrapped platter. CDI- Products were uncovered/unwrapped and cooling was monitored (see chart). AFTER ANY SORT OF PREPPING OF SALADS/SLICING OF MEATS/ETC, DO NOT WRAP PRODUCT. LEAVE UNWRAPPED/UNCOVERED TO COOL DOWN TO 45F. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Vents in need of cleaning. Fire department is coming soon to clean hood and vents. |