|
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 1.5 pts.
Observed incorrect date on chicken salad and no date of ham stored inside walk-in cooler. CDI: proper date placed on all products. |
|
31
|
1
|
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 -1 pt.
Observed mutiple foods cooling improperly; rice at 60F (covered); brown gravy at 173F and chicken gravy at 160F (both covered); chicken salad at 50F (covered) in walk-in cooler. Noodles on shelf at cook line at 68F (no temp control); grilled chicken breast at 122F cooling inside sandwich prep cooler. CDI: cooling methods discussed with owner. Rice moved to sheet tray; both chicken and brown gravy moved to ice bath at prep sink and stirred; noodles and grilled chicken moved to ice bath to cool properly. Strongly suggested to start using TPHC for items being used during busy times of operation. TPHC form sent via e-mail. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-501.11 Maintain equipment in good repair.
Observed torn gasket on walk-in cooler.
Observed small flip top cooler in disrepair not being used and stored in kitchen and back next to walk-in freezer. |