|
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 Observed tomatoes, feta cheese, and tzatziki sauce in flip top cooler at temperatures between 53F and 59F. Items were prepared prior to lunch service and placed in flip top cooler without cooling to 41F or less. CDI - PIC moved items to walk in cooler to cool to 41F or less. -1.5 points- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of chicken salad with a date mark of 7/28 in walk in cooler. Items prepared and held in food establishment cannot be held for more than 7 days at temperatures of 41F. CDI - PIC voluntarily discarded chicken salad. -0 points- |
|
31
|
0
|
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 two containers of cooked potatoes cooling in walk in cooler. Containers were tightly covered with a plastic lid. CDI - Plastic lid was removed to allow cold air to flow around product. -0 points- |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on flip top cooler prep surface. -REPEAT- -1 point- |