|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed a hand washing sign missing at the kitchen cook line hand sink. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed corn on the cob and cooked penne pasta at 49-50F. Corn on the cob was cooling for an unknown amount of time possible over 6 hours. Penne for 3.5 hours from room temp portioning. If no intervention made, product may not have made proper time/temp parameters. CDI by voluntary disposal of the corn on the cob and changing cooling method of the penne to allow for 44F within 30 mins. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products inside the salad prep cooler and the raw meat cook line prep cooler above 45F, including but not limited to: raw steak 50F, raw hamburger patties 48F, sliced cheese 47F, spring salad mix 51F, sliced tomatoes 47F, etc. Internal air temperatures of the salad prep cooler measured about 58F at arrival and decreased to 54F by departure. Observed raw meat prep cooler maintaining an internal air temp of 46-48F. Observed cut cabbage stored on the flip top cooler during service at 50F. Advised to only store items ready for service at 45F or below. CDI by placing items on bags of ice to store temporarily. Cut cabbage re-checked at 47F after 20 mins. Units were rechecked at the end of service and measured 42F. VR- a follow up will be made to ensure the units are capable of maintaining temperatures through usage at service times. |
|
21
|
1.50
|
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 Observed quinoa dated with a 3/1 date label but product was cooked on 2/28. Ensure that employees are informed to date with the cook/open date and not the date the product was re-portioned. Observed bacon jam made with sauteed onions stored from 2/22 (8 day hold time). Observed only a freeze date from 2/19 on cheese curds stored in the walk in cooler. Observed black bean salad stored from 2/20. Observed no dates on a container of peas. CDI by discarding expired products and properly dating other items. |
|
31
|
0.50
|
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 products such as corn on the cob cooling for possibly 6 hours still at 50F. Observed a deep container of cooked penne cooling in the walk in cooler while portioned in bags still at 49F after close 3.5 hours of cooling from portioning. CDI by placing the penne onto a sheet pan inside the reach in freezer and rechecked at 44F after 30 minutes. Corn on the cob was voluntarily discarded since exact cooling start time was unknown. |
|
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. Label the flour container, squeeze bottles and metal pans of spices on the line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on the prep cooler next to the cook line handsink. Observed the raw red meat prep cooler and the salad prep cooler maintaining internal air temps above 45F. Units were rechecked at the end of service and both measured 42F. |