|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 F2 Facility shall maintain non-continuous cooking approval documentation and provide to inspector upon request. Observed facility unable to provide non-cont cooking approval documentation for observed partially cooked chicken. Observed final cook temperature on batch log for stock not yet cooked and par-cooked product unlabeled as par cooked. VR |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods not date marked. CDI- discarded or date marked
3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed deli meat chubs and other cooked TCS foods 10 or more days past prep date marked on container. CDI- discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed mashed potatos cooling in covered plastic container in walk in cooler. CDI- cooling procedure changed |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in walk in freezer. CDI- to be removed from floor |