|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of sausage and a pan of ricotta cheese holding above 41F in flip top on cook line. All other TCS foods were 41F or below inside unit. Observed pepperoni and sausage overstacked in pizza flip top holding at 43-4F. CDI: Sausage and ricotta at grill flip top were voluntarily discarded, and sausage and pepperoni at pizza station were remvoed and sent to walk in unit for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three cured meats in walk in unit with no dates. Packaging stated "Refrigerate after Opening". CDI: PIC labelled each item with the date it was opened (06/17). |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken stock and asparagus held on TPHC with no visible time stamp. CDI: Stamp created for 04:20 PM, when products were originally cooked/heated. REPEAT. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in a deep container inside a flip top unit rated for holding, as well as two containers of sauce cooling in another flip top unit rated for holding. CDI: Beans spread out on sheet pan and sauces vented and all returned to walk in unit for rapid cooling to 41F. REPEAT. |