|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed several large deep plastic tubs of cut lettuce in cooling process in stand-up fridges but items dropped 0 degrees in 23 minutes. Items cooling from room temperature must cool at rate of 0.12 degrees per minute. CDI - Items uncovered, portioned out into two smaller portions and placed in freezers for quicker cooling. Items started cooling down at rate of 0.14 degrees per minute. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all items in prep unit (hummus, feta cheese, cut lettuce, cut tomatoes, sliced tomatoes, taziki sauce, grape leaves, tomato sauce, rice, shredded mozzarella, chipotle hummus, chick peas, and spinach pies maintaining temperatures above 41F. See chart above. Ambient air temperature is 43F. CDI - All items inside the bottom reach in were voluntarily discarded. All items on the prep top was placed on TPHC and were discarded at 3:00pm. New time stamp placed for replenished items. TPHC template given to PIC. VR to be done by 11/1/20. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 large deep plastic tubs of cut lettuce in cooling process in stand-up fridges, as well as cut chicken and cabbage in cooling process covered and stacked up on top of each other. CDI - Items uncovered and portioned out into two smaller portions.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed insufficient cooling equipment for the volume of food in the facility (large batches of cut lettuce, fries, taziki sauce, and seasonal soup). VR to be done by 11/1/20. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of grape leaves stored on floor in back area by handsink. |
|
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 some metal containers wetstacking on drying rack.
No signature needed due to COVID-19 guidelines. |