|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Cole slawprepared at 9:30 AM was 48 F at 1:15 PM. Coleslaw moved to freezerfor quick chill. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chili held under no temperature control at hot holding steam table area. Chili was 112 F. CDI- chili voluntarily discarded by PIC Ana Alban. Found hot dogs in Alto-Sham 126 F. Hotdogs reheated to 192 F. |
|
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 : Found dense volume cole slawtightly covered in prep cooler at 48 F. slaw in cooling process at 48 F after over than 3 hours. CDI- slaw moved to larger, more efficient cooling equipment. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Equipment on site had non functioning battery. Verification needed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No quat test strips for sanitizer testing available in permitted space. Repeat. CDI- strips brought from main kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food inter-mingled with retail food in prep cooler. |