|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, cut cabbage and lo mein noodles in flip top unit at about 50F (see chart). Thermometer in unit read at 50F as well. Unit seemed to be out of order. CDI- All foods were taken to walk in cooler to cool down and PIC will call repair man to fix. VR- Will return within 10 days to check. 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 lo mein noodles, pork, and cut cabbage in walk in units with no date mark. CDI- PIC stated 2 items were cooked that day and the third was cooked yesterday and dated as such. |
|
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 BBQ ribs on bus tray sitting at room temperature recorded at 94F. PIC stated he lets BBQ ribs sit at room temperature to cool down before placing in walk in cooler. Also observed more BBQ ribs in cooking oven that were recorded at 108F (oven was turned off and food was done cooking). CDI- All ribs were moved to freezer for cooling. Explained to PIC that once temoperature goes below 135F food must be properly cooled down. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths on prep units throughout kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cups and cup lids. No points deducted. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal employee drinks and food stored on shelf above facility food and prep tables. |