|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several clean plates stacked near prep line observed with food debris. CDI. Plates were sent to dish area and rewashed. |
|
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 Boiled eggs observed cooling above 41F in walk-in cooler past cooling parameter time limit. In house made mac-n-cheese Alfredo sauce also observed cooling overnight above 41F. CDI. Both items discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P A few food items cooling in flip top cooler such as green goddess dressing and ranch dressing observed cooling for more than 4 hours above 41F. CDI. Food discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items on make line and in low boys observed cold holding above 41F (see temperature chart above). CDI. Items that had been cold holding for less than 4 hours were moved to freezer to cool and other items discarded voluntarily. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cooked onions and mushrooms observed on TPHC without time stamps. CDI. Items discarded. |
|
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 Several items observed cooling were inside deep pans with lids tightly covered, in plastic portioned bags, inside the walk-in cooler and in some flip top units. CDI. Some items discarded and others moved to be cooled in shallow portions in freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of containers and clean pans observed stacked wet. |