|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed brunswick stew and greens not reheated to 165 degrees before being placed in hot holding. CDI both products reheated properly and replaced in hot holding (see chart above). |
|
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 41F. -P Observed hams cooling in walk in 1 cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in salad prep unit (prep unit 2) holding above 41 degrees. CDI placed on temporary tphc for short term. Numerous repeats on this prep unit. Intent to Suspend issued. 10 day verification required. |
|
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 hams to thick to properly cool in ambient air. CDI hams wrapped and placed in ice bath proper cooling achieved. See chart above. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed hams sitting on counter to thaw. CDI hams removed to sink with running water measuring 63 degrees. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer could be located in prep unit 2 . 10 day verification required. |
|
42
|
0.50
|
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. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on wall at interfaced of wall and spray sink in dish area. Observed buildup of food debris on walls in prep area. -0 points- |