|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed chicken and salmon being cooked using a noncontinuous cooking process with no logs and not follow procedure that was approved by local health department. CDI discarded food. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 45F. -P Observed short ribs at 50 degrees cooled from last night. CdI discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whipped butter at 69 degrees dated 08-12 product being held out at room temperature during service and then cooled . CDI discarded product and advised that small portions of butter can be placed on time and held for 4 hours and then discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
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 goat cheese in two locations, ham, smoked salmon opened and not dated. CDI products dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed short ribs cooled in too great of volume . CdI discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items for room service packaged on site without above mentioned labeling requirements. 10 day verificaton required. |
|
42
|
1
|
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. Observed wet nested pans in clean dish area. |