|
18
|
1.50
|
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 45F.-P Observed beef rounds not cooling properly. Product was cooked to final cook temperature and time according to Jersey Mikes cooking chart, and then product was not cooled down in proper time because food employees do not use thermometers or proper cooling methods. Product has been cooling since last night. CDI - discarded product. Educated about proper cooling methods and cooling criteria.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced tomato not meeting time/temperature cooling criteria in the walkin cooler. CDI - brought to freezer to rapidly cool. At 3.5 hrs product is cooling at a rate of 0.07 F per minute. Not meeting cooling critieria. Product currently at proper temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the prep unit out of temperature. CDI - educated that after preparation, rapidly cool uncovered in the freezer. Use thermometers to verify that product is at 45F and below before storing product in the prep unit. Pulled items to rapidly cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed tomato and lettuce in the flip top unit without a date label on the product and the product has been prepared over 24 hrs ago. CDI - educated about date marking criteria. Put date label on product. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without a date label on the bucket. CDI - wrote with sharpie on the buckets. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed beef rounds and tomato cooling incorrectly. CDI - educated that after preparation for all product, cool down in walkin cooler WITHOUT plastic wrap tightly covering product; allow heat transfer by leaving uncovered for rapid cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - educated to relocate.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food debris in the sanitizer bucket stored underneath make line. Advised to keep clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light bulb missing underneath the hood. Advised to replace. |