|
18
|
1.50
|
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 41F. -P Observed sliced tomatoes cooling in make table- unit designed for cold holding only. Product rose in temperature due to flip top lid remaining open during busy hours. CDI: Education provided and PIC placed product on ice. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy in steam well being held below 135F. CDI: PIC voluntarily discarded product. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration in 3-vat sink above recommended range. Facility using bleach currently due to supplier being unable to provide QA sanitizer. Bleach solution read 200+ppm. CDI: PIC diluted solution to between 50ppm-100ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced tomatoes overstacked in a metal insert pan inside make table cooling. Observed cole slaw cooling in reach-in cooler, double stacked with lids on. Units are designed to cold hold, not cool foods. CDI: Education provided, sliced tomatoes placed on ice, and cole slaw placed in walk-in freezer for rapid cooling |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a fan across from fryers soiled with heavy grease and dust buildup. REPEAT VIOLATION.
**Points value reduced due to huge improvement in cleaning of equipment. |