|
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 various foods in make table of pizza area prep cooler above 41 including deli meats at 47 and just sliced tomatoes at 48. Observed sandwich wrap in cold hold display of pizza area at 47. These items needed to be chilled after prep to 41 or below before cold holding. CDI- Items moved to walk ins to rapildy chill to 41. |
|
21
|
0
|
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 a few wrapped sausages in bakery area walk in cooler that were not date marked, date of prep could not be verified. CDI- PIC voluntarily disposed of sausages, no other date marking violations observed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several incidents of foods actively cooling in deep and/ or covered tubs or pans including lettuce in pizza area fridge in deep and sealed tub at 47, chili in a deep pan at 50 degrees, tomatoes and meats cooling in open air make tables at 47-48 degrees. CDI- All actively cooling foods in deep containers/ pans moved to shallow pans and observed to be cooling properly by end of inspection. |