|
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 uncovered employee beverage on main prep line, beverage was on a shelf above food prep area. Ensure employee beverages are stored in areas where contamination cannot occur. CDI (Corrected during inspection)- Drink discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 a sheet tray of pecan stuffing that was cooked yesterday and had been in the walk in cooler since it was cooked. The pecan stuffing was 48F - 51F. Ensure all TCS foods cool within the proper cooling parameters. CDI- Pecan stuffing voluntarily discarded. |
|
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 Observed two containers of lettuce and one container of portioned goat cheese holding above 45F in prep top coolers on the main prep line. See temperature chart. Both containers of lettuce and goat cheese were double panned in the prep top cooler. Ensure all TCS foods are maintained at 45F or below while in cold holding. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Lettuce and cheese moved to bottom of prep units. |
|
21
|
0
|
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 one container of peas dated 12/13 - 12/17. Ensure all TCS foods are discarded when the time/temperature window has expired. CDI- Peas voluntarily discarded. |
|
31
|
0
|
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 pecan stuffing that was cooked yesterday at 48F - 51F in the walk in cooler. Pecan stuffing was on a sheet pan but stuffing is very dense and thick. Cool stuffing in smaller portions to ensure it is cooled within the proper cooling parameters. CDI- Stuffing voluntarily discarded. |