|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Cheeses stored on make top read 54-58F. CDI- Cheeses placed in cooler for rapid cooling. Ensure that cheese remains below 45F at all times. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 several TCS products without date marking (onions, brussels, butter, stock, slaw, and other items ) CDI- Product that PIC knew when made was dated. Product unknown was discarded.
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 garlic butter with date of 1/6. CDI- Product discarded. . Observed several product with freeze date but not thaw date. CDI- Product dated.
An action plan/corrective action plan is required within 10 day due to continuous violations of date marking. Please submit procedures that will ensure that the TCS/PHF product in the establishment will be dated and only maintained in establishment for 7 days if it reads 41 or below. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - 0pts -
Note: Establishment appears to be growing and increasing their menu. Capacity of cold holding equipment is becoming limited. Assess and monitor for compliance with all holding and cooling rules. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. - Open food stored on speed rack stored under maintenance tools (drills, tape, etc.). Do not store maintenance items over food in a manner that may cause contamination. |