|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Personal drink stored on top of drink machine. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Two stacks of plates soiled with food debris. CDI- Plates brought back to Dish machine to be cleaned, |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 a smoked tomato sauce in WIC recorded at 96F. According to cooling chart that employee produced, product went in WIC to start cooling at 12:30 and did not reach 70F in 2 hours, 2:30. Incorrect cooling method (see # 31). CDI- Product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods recorded above 41F in different units. Suspected human error but facility will have units looked at to assure. Foods placed on TPHC and discarded. VR. |
|
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 incorrect cooling of smoked tomato jack sauce. Sauce was cooling in a deep container with lid on. CDI- Discarded as cooling failed. ITS will be written as this is the FIFTH cooling method violation in a row. |