|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. TCS hot foods inside hot box recorded < 135F (see temp chart). CDI: foods were reheated to proper temperature (see temp chart for details). |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS cold foods inside cold hold drawer recorded > 41F (see temp chart). Manager stated cooler was on defrost cycle. Advised to notify maintenance to have defrost cycle reset to different time of day as to not interfere with daily operation. CDI: ice place on top of products. Some TCS foods inside left reach-in cooler recorded > 41F (see temp chart) during daily prep. CDI: door remained closed after prep; cooler temp dropped to 34F during inspection. |
|
21
|
1.50
|
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. TCS foods observed with date marking label that had rubbed off and date could not be identified. CDI: another date was placed on products. Advised to find an alternate location for date labels on pans or another type of label to ensure product can properly be identified |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 sausage found tightly covered at 45F during cooling process in downstairs walk-in cooler. CDI: removed and transferred to sheet pan to finish cooling properly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans at dish self. |