|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 chicharone in walk-in cooler at 48F. PIC stated that it was prepared the night before. CDI by voluntary discard by PIC. REPEAT VIOLATION- |
|
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 large pan of cooked pinto beans in the walk-in cooler without date mark. PIC stated that beans were prepared yesterday. CDI by date marking.
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 container of black beans in walk-in cooler held past 4 day discard window for date marking. cdi by voluntary discard. |
|
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 several TCS foods prepared yesterday in deep pans and covered with plastic wrap. CDI by discussing proper cooling methods with PIC such as using shallow pans to cool TCS foods. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw meat thawing in the prep sink under running water. Water was not filtering off due to clogged sink drain. |
|
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 wet tight-stacked utensils on the drying rack. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. observed utensils being washed in 88F water at utensil sink. |
|
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 wall mounted knife holder to be dirty. observed dust build-up on storage racks throughout kitchen. |