|
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 a pan of meatloaf that had not been cooled properly overnight in walk-in cooler at 50F. CDI: product discarded.
Observed a tall container of chicken and rice soup that has not cooled properly in walk-in cooler from this morning; product 48F in center and 44F on edges. CDI: product was still within time window; product was stirred and placed back in walk-in uncovered at 47F in center. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 container of bbq in walk-in cooler not dated and portioned lasagna on prep line not dated. According to PIC, lasagna lasts for 2 days. CDI - both products dated on site
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Observed brown rice dated for 1/15 and diced sausage 1/16 out of date in walk-in cooler. CDI: both products discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
Repeat : 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed some items on menu with an asterisk that are being offered undercooked but are required to be fully cooked before consumed. Fully cook items and remove asterisks from menus by next inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of meat stored on the floor of walk-in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths being stored under cutting boards. |
|
42
|
0.50
|
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 metal pans at dish area being wet stacked. |