|
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 41F. -P Observed sealed pan of cooked hashbrowns that were 57F. Hashbrowns were prepped earlier today and were put into the reach in to cool. CDI-hashbrowns moved to freezer to quickly cool to 41F or below. To quickly cool foods do not seal containers until the food has reached 41F or below. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed TCS foods in prep unit that were above 41F. Tomatoes, cheddar cheese, cream cheese and lettuce were above temperature.CDI- Cheddar cheese and tomatoes were transferred to WIC to cool, cream cheese and lettuce were discarded. PIC stated she will turn the temperature of the unit up to maintain the temperature at 41F or below. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed an open container of half and half in the reach in on the prep line, that had no date marking on it. Half and half was opened earlier in the day and was being used throughout the day. CDI-Date of opening was put on container. |
|
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 sealed pans of cooked hashbrowns in the reach in that were 57F. Hashbrowns were prepared earlier today and were placed into the reach in. CDI-hashbrowns moved to freezer to quickly cool TPHC recommended |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - CObserved wiping cloths on counter near handsink that. Store in use wiping cloths in sanitizer with correct concentration between uses. REPEAT |
|
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 bagel toasters, egg cooker, reach in doors, prep top unit that contained a build up of food residue. Bagel toasters contained crumbs in crevices, egg cooker had buildup of grease on the outside. Reach in doors contained grease buildup and food splatters. Tea canisters contained a build up in nozzles. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled walls and in facility. Walls contained buildup of grease splatters. Floors contained buildup of grease residue, and food debris. Floors were also heavily soiled. |