|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed meat balls holding for service less than 135 F. CDI- PIC voluntarily discarded. Observed butter holding off temperature at 84 F. CDI- discard butter, recommend procedures be written for TPHC if holding butter off temperature. |
|
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: Found cut greens, cut tomatoes, potato salad, prepared salad all holding above 45 F. Foods were being cooled in a holding unit. CDI- moved all to efficient cooling units. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found sliced chicken 45 F after 7 days. CDI- discarded chicken voluntarily. |
|
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: Found potato salad covered and cooling in prep unit. Found cut greens and cut tomatoes cooling in holding unit. CDI- discussion on efficient cooling methods and removal of pans to refrigeration for efficient cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces in kitchen. |