|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tater tots in the steam table holding at 118F. CDI - tater tots were discarded. Suggested using TPHC. A TPHC procedure sheet was emailed to the PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General comment 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 - Salami in the walk in cooler can only be held for 7 days; item was marked with 3/14. CDI - Explained date marking rules. If items are 41F or below, they can only be held for 7 days. Salami was discarded. |
|
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 cole slaw at 49F in the serving line of the entree area. PIC stated the cole slaw was just made and placed on the line. CDI - slaw was taken to the walk in cooler to cool. Items should be cooled to 45F or below before placing them on the line. Observed items in the walk in cooler covered with saran wrap while cooling. Uncover items while cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit in the deli area. Replace gasket.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 cracked robo coupes in the facility. Do not use cracked/broken items. |