|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found many items in cold holding above 41 F. Refer to temperature chart. Food out of temperature in far right prep cooler and drawers at far right of line. Sandwiches out of temperature in walk-in cooler. Follow up to see that equipment service or changes in practice to ensure food is 41 F or less in holding units. CDI- food moved to walk-in cooler for re-chill. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Observed inconsistent date marking system in facility. Some foods marked with prep date only; some marked with expiration date only. CDI- by education and follow up visit. |
|
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 bbq chicken, pasta, lettuce in cooling process in dense volumes and tightly covered in walk-in cooler. CDI- foods uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Buckets for holding wiping cloths measured 50 ppm quat. |