|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3 pans of pot roast inside walk-in that had cooled improperly overnight were recorded between 49-51F. CDI: by voluntarily discarding. Education provided on proper cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. Observed incorrect dates on pans of pulled pork and a pan of meatloaf that was not dated from yesterday. CDI: all items were dated correctly. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment:
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. Pans of pot roast observed cooling in dense large portions inside walk-in cooler. Education provided on proper cooling methods. CDI: pot roast was discarded. Observed tall container of salad mix that was just prepared and placed inside reach-in covered. Product at 72F. CDI: separated into several metal pans and stored inside walk-in cooler to finish cooling properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes from delivery stored on ground outside. Moved to pallets.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed opened can of energy drink stored in ice used for customers drinks at bar. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on cook line and dish shelf. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in some areas of kitchen floor. Replace baseboard striping under handsink in kitchen. |