|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items throughout facility holding above 45F. See temp chart for details. Observed cold drawers for raw meat non-functional during inspection. CDI: Out of temperature items in flip top unit were voluntarily discarded and raw meat from cold drawers was relocated to freezer for rapid cooling. EHS recommended placing items in flip top prep unit across from grill on TPHC and to alter cooling methods to facilitate proper cold holding. PIC discovered that breaker for cold drawers was tripped and got unit operational again during inspection. Temperature dropped during inspection. Facility has a history of cold holding violations, and if improvement is not shown, an Intent to Suspend (ITS) will be issued for cold holding. 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 milk at bar area opened the day before with no date label. CDI: Milk dated for 05/20. |
|
31
|
1
|
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 chicken wings cooling in tightly wrapped bags, ham cooling in tightly wrapped plastic, and sliced lettuce and tomato cooling while wrapped with pans stacked on top. CDI: All items were vented and unstacked on top shelving to facilitate rapid cooling. EHS recommended creating policy to cool all prepared items to 41F before placing into any holding units. Units will not hold 41F if the foods placed within are not cooled peoperly first. REPEAT. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee plating fries while wearing a wristband. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor in kitchen. |