|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
In two prep coolers observed tomatoes at 46F and 50F. Also in walk in cooler containers of tomatoes at 47F and 48F. All containers of tomatoes were prepped this morning at 8:58am. CDI- All containers of tomatoes were taken to walk in freezer to cool. In walk in freezer some containers of tomatoes reached 38-40F and others were still at 46-47F. Active stirring was done on tomatoes with higher temperatures.
In another prep cooler observed fruit mix containing cantaloupe and honey dew, at 47F and milk at 50F. Fruit mix was made and milk was opened this morning. Thermometer in cooler read 55F. CDI- PIC stated they would turn the temperature down in the cooler. Fruit mix and milk were placed in walk in cooler to cool properly. |
|
31
|
0.50
|
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
Tomatoes in walk in cooler were closed. PIC stated once items are prepped they are placed in walk in cooler to cool before putting on prep line. CDI- Containers need to be opened in order for foods to cool properly. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats around front line and back diswash area. Pest control needs to increase. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed buckets of sanitizer reading 50 ppm quat, manufacturer label stated sanitizer must be 200-400 ppm quat. 3 comp sink sanitizer was the right concentration. Sanitizer buckets were switched out. |