|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3501.14 (A) Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F- 45F. -P- Observed container dated 12/21 of cooked tomato soup at 51F in the walk-in cooler. CDI-PIC discarded, |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3501.16 (A)(2) Maintain TCS food in cold holding at 45F or less. -P- Observed garlic infused oil mixture on shelf at room temperature. CDI-PIC discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3501.17 Datemark/label all TCS food that are ready to eat once opened or prepared and held more than 24 hours. -Pf- Observed facility datemarking, however the day the food is opened or prepared is not being counted. Food must be discarded within 4 days if maintained at 45F or below or 7 days if maintained at 41F or below. Be sure to include day of opening or preparation as day 1. CDI- PIC corrected labels to indicate a 4 or 7 day discard date. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3501.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify. Observed several squeeze bottles of sauces, oils, flour, sugar etc. CDI-PIC labeled at time of inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4601.11(C)/4602.13 Keep the equipment clean to avoid build-up of dust, food residue or debris. Observed dust build-up on reach-in cooler fan grates. Cleaning needed in hard to reach areas, underneath equipment, behind equipment and equipment handles, and interior surfaces of refrigeration units. |