|
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 mashed potatoes cooling since last night at 53 degrees in walk in cooler. CDI- PIC voluntarily disposed of mashed potatoes. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken being held in fryer basket without temperature control at 115 degrees awaiting re-heating. CDI- Chicken re-fried above 165 and served. |
|
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 a few foods made and/ or thawed over 24 hrs ago that had in-accurate date marking and items that were not date marked with a date of thaw. CDI- Foods properly date marked. |
|
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 foods actively cooling in deep and sealed pans or food tubs. CDI- Foods moved to shallow pans and some foods placed in freezer to ensure proper cooling is achieved. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food on floor of walk in freezer and bags of dry goods stored on floor of back storage room. CDI- Items stored off the floor.
3-307.11 Protect food from contamination sources. Observed raw chicken livers being prepped at a 3 comp sink drainboard holding clean dishes. CDI- Instructed workers to use available prep sink for food prep. Observed paper towel dispenser attached to wall directly above prep sink where food at sink can be contaminated by employees drying hands. PIC will move towel dispesner to wall/ door next to handsink. |
|
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. Racks in fish reach in cooler are badly peeling, not cleanable. Need replacing. |
|
47
|
0.50
|
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 several areas of kitchen, outsides of equipment, fryers, inside coolers, walk in walls, that all need better cleaning. |