|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler for noodles adjacent to cook line holding at 50F. All items inside cooler were between 51F and 53F. PIC stated that noodles had been brought out to the unit between 10:30 and 11:00. Two trays of noodles were taken to the freezer for rapid cooling and they rest were relocated to the walk in. After an hour, the noodles in the freezer were 43F and the noodles in the walk in cooler were still over 50F. All noodles that were taken to the walk in for cooling were voluntarily discarded. Facility placed noodles prepared the day before (05/08) on TPHC in order to have accessible product until the unit could be repaired. Noodle trays were 41F when they went out and were properly marked with start and end times. Work order was made for holding unit during inspection. VERIFICATION REQUIRED within 10 days to determine cold holding compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 multiple items in prep tables prepped today that had not yet been dated. Best practice should be to date items once they are opened to ensure compliance. Any TCS items that will last longer than 24 hours should be dated. CDI: All items requiring datemarks were dated with today's prep date. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cooling in covered plastic containers in the walk in at 50F. Observed freshly prepped items being placed into cold holding units at temperatures higher than 45F. CDI: All out of temperature items from prep units were placed in walk in cooler uncovered for rapid cooling. Lettuce already in walk in was vented to speed up cooling. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauces and oils in cook line area with no labelling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths throughout faciliy stored outside sanitizer buckets. CDI: All wiping cloths were placed in sanitizer reading 200ppm. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups with the lip contact surfaces exposed to air. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold holding unit adjacent to cook line holding at 50F during inspection. Repair. |