|
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 41F within 4 hours. -P Observed several types of cheese sliced that morning cooling in walk in cooler; cheese would not meet cooling parameters at 43F with less than 30 minutes left in 2nd cooling window. CDI - PIC removed cheese from tightly packed pans and spread out on walk in shelf to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings, raw chicken, rice pilaf, shrimp, cheddar cheese, kale, lettuce, roas beef, raw chicken, and sandwich in prep units holding above 41F. CDI - All items were made prepped 9-10 am. Employees removed all items underneath prep units to cool in walk in cooler. Prep units were all turned down to 41F or below. EHS recommended keeping all back up items in walk in cooler and having prep units maintained to properly cold hold food. A visit will be made within 10 days to ensure cold holding equipment will cold hold TCS foods at 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed buffalo chicken dip, pimento cheese, rice pilaf, and sandwiches made previous day without date marks. PIC stated all items had larger batches with dates. CDI - Employee date marked all items.
Observed opened milk in prep unit without date mark. PIC was unable to identify when milk was opened. CDI - Milk voluntarily discarded. * |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed cheese wrapped in plastic wrap and stacked densely in pan in walk in cooler. CDI - PIC removed cheese from pans and spread out on walk in shelf to cool rapidly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices in metal shakers and bottles of oil without identifying labels. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items for bloody mary bar on floor of beer cooler. CDI - PIC relocated to shelf in beer cooler.
Observed two egg rolls highly stacked touching inside of prep cooling. CDI - PIC discarded both egg rolls. |