|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed items in cooler that were prepped 8:30am. There was no change in temperature at current cooling process for sliced lettuce and tomatoes. CDI- Items were placed in freezer and allowed to chill. |
|
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 Tossed salad was in refrigeration unit at front counter ready to be served. Salad was above 41 F. CDI- Items were placed in cooler and allowed to chill. |
|
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 Observed sliced tomatoes and sliced lettuce that were cooling in covered containers, stacked on top of each other. CDI- Items were uncovered and placed in freezer to further chill. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice sitting on the floor of storage room. CDI- Rice was placed on a nearby shelf. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed one food employee preparing food without a hair restraint. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer at 3-comp sink was not dispensing due to lack of proper amount. Wiping cloths were in sanitizere containers that had 0ppm of sanitizing solution. CDI- Santizer was refilled.. |