|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment
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 45F. -P Chicken wings cooling for 1 hour 20 minutes still at 110F in center of container; not likely to reach 70F in the next 40 minutes. CDI - Wings were seperated into thinner portions to cool more quickly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Pre-portioned pasta dated 2/2, 1/28, and 1/16 held in prep cooler. All out of date pastas were discarded. Repeat violation. |
|
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 Chicken wings cooling in deep container, burgers, and orzo pasta cooling while wrapped and/or lidded. CDI - Wings seperated into thinner portions, burgers and pasta vented to allow air to circulate. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of wing sauce unlabeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed split gaskets on prep coolers in kitchen. Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up on wire shelves above prep table,and on exterior of sanitizer bottle. Keep these wiped clean. |