|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. (3-501.16) Observed two wells of milkshake mix containing milk/cream in ice cream machine above 45F. Temperature ranged from 47 to 52F. PIC stated mix was put into machine 30-45 minutes prior to start of inspection. CDI-repaired during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Food shall be discarded if it exceeds time/date that is on label. (3-501.18) Observed three containers of egg nog with expired date. PIC stated that egg nog milkshakes have not been offered to customers for two weeks and containers have not been used. CDI-all items out of date discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed shreddeed chicken used for quesadillas cooling in flip top cold hold unit above 45F. Cool foods in walk in cooler or freezer prior to putting in holding unit to ensure food is cooled to 45F in correct amount of time. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment of food temperatures. (4-302.12) Did not observe employees using thermometer to measure final cook temperatures of hamburgers, chicken etc.PIC stated that they do not have a certain procedure developed to ensure proper final cook time is achieved but that employees cut open meat to ensure there is no pink color. Thermometer was available for use and final cook temperature of hamburger taken by EHS was in correct temperature. CDI-through instruction. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls, ceilings shall be cleaned as often as necessary to keep clean (6-501.12) Floors, walls, ceilings throughout facility in need of cleaning especially around equipment and sinks. |