|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed employee beverages stored on prep table and equipment.
CDI by relocating beverages. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
observed 2 containers of smoked wings in the walk-in cooler > 45F. Wings began cooling process yesterday per PIC.
CDI- voluntary discard by PIC.
REPEAT VIOLATION. |
|
31
|
0.50
|
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 smoked wings stored in tubs in thick layer. containers had lids on and containers were stacked.
CDI by volunatry discard due to improper cooling time. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.\
observed a few wet stacked containers on the drying rack. |