|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a bowls directly in salad mixes in the prep top cooler. CDI- PIC removed bowls from salad mixes. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, tomatoes, and cut melon all above 45F in the prep top unit. Observed butter by the stove with a temperature of 62F. CDI- PIC explained that items were just prepped and placed in the prep top unit. PIC moved all items to the walk in cooler for rapid cooling. Suggest that butter be either placed in an ice bath or use TPHC (time) REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of cooked broccoli in the front reach in cooler dated 12/8. CDI- PIC voluntarily discarded. |
|
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 tomatoes, sausage, and cut melons prepped and then placed into prep top unit. Explained to PIC that prep top units are made to maintain temperature and not used to be used for cooling. CDI- PIC moved items to walk in cooler for rapid cooling. Items placed back on prep line when temperature falls 45F or below. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of dishes in the clean dish drying rack. |