|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in left cold holding unit between 48F and 53F. Items included sweet and sour chicken, raw beef, chicken, and egg rolls. PIC stated that items were placed in the unit at 11:00 from the walk in cooler. Ambient air of unit was 54F. All items that had just placed in the unit were taken to the walk in cooler for rapid cooling and a work order was made for the holding unit. Facility is using TPHC to get through the day until repairs can occur. EHS demonstrated proper way top mark foods on TPHC and temped them before allowing them to be placed in unit. All items were brought from the walk in cooler and were below 45F. VERIFICATION REQUIRED within 10 days to assess long term cold holding compliance. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 chicken wings and wontons in lower portion of line cold holding units that had been prepared/opened the day before that had not been date marked. CDI: Both items were voliuntarily discarded because they were held out of temperature overnight in malfunctioning holding unit at 50F. Employees directed to label all ready to eat items once they are opened or prepared to ensure compliance. REPEAT. |
|
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 shrimp and egg rolls cooling in walk in in tightly covered containers. CDI: Both items were vented and moved to higher shelves in the walk in to facilitate rapid cooling. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 multiple containers of spices and squeeze bottles of oil on cook line that had not been labelled. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on cook line outside of a sanitizer bucket. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the drying rack that had been stacked wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plates on expo line displayed with the food contact surface up, exposing it to the air. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue on the handles of lower portion of line prep units and buildup in gaskets on line uits and walk in cooler. Cleaning needed throughout facility. REPEAT. |