|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pre-made salads at 49F more than 4 hours after cooling began. CDI: Salads voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of pooled eggs at 64F in walk in unit. PIC stated that eggs are kept on chef cart at times during lunch and placed into walk in after. EHS stated that this is not acceptable and that either cold holding or TPHC may be used, but not both. Observed egg rolls at 48F in left flip top unit. CDI: Eggs voluntarily discarded and egg rolls sent back to walk in unit for rapid cooling. |
|
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 salads cooling while covered in a low boy unit rated for holding. CDI: Salads voluntarily discarded. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bulk dry product bins with scoop handle stored down into product and another bulk bin with a plastic container with no handle stored down within product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed a wooden support for handsink in female restroom exposed to moisture. Ensure that wood is sealed or painted to render it moisture resistant. |