|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs overstacked on cook line with top eggs reading 52F and lower eggs reading 44F. Ensure that cooks do not overstack cold product. CDI: Top portion of eggs relocated to walk in for rapid cooling. Facility has shown much improvement (1 out of temp item compared with 4+) since previous inspection, and points were not escalated as a result. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 several items in cold prep units along cook line (chicken, spinach, etc) either with incorrect date stickers or with no date stickers. CDI: Incorrect stickers removed and replaced with correct dates. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle under three compartment sink with a badly faded label. Employees eventually determined that botle held Orange cleaner solution. CDI: Bottle labelled as Orange Force. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two pastas cooling in deep, covered plastic containers and observed freshly washed lettuce placed into line cold holding unit at 52F (without cooling). CDI: Lettuce sent to walk in cooler and pastas were vented to facilitate rapid cooling. REPEAT. |