|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Hot dogs and hamburgers were recorded below 135F (see chart). CDI- Products were in hot box for only about an hour. Re-heat to 165F+ (see chart). REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Container of pink powdered soap not labeled. CDI- Labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 cooling method violations. This is facility's 6th cooling method violation in a row. Facility must obtain compliance or an ITS will be issued. Cooling method vilolations included cooling cooked rice in a shallow container with tight-wrapping on, cooling prepped deli items in a covered manner, and cooling prepped raw chicken in a covered manner. CDI- Rice/beans were dumped onto a sheet tray to allow proper cooling. Deli cart was uncovered and moved into freezer. Chicken was uncovered. In the future cool deli items in the WIF and use appropiate cooling methods for all other items. Cooling chart given. REPEAT. VR - to ensure cooling compliance. |
|
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.
Dishwasher is working but final rinse gage is not recording a temp. of 180F. Repair gage. |