|
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 41F. -P. Observed whole large portions of meatloaf at 73-77F cooling in the walk-in cooler since 10AM according to PIC. CDI: meatloaf was voluntarily discarded. Discussed cooling methods and procedures with PIC. Remanding meatloaf that met cooling parameters was moved to sheet tray and spread out inside walk-in freezer. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken holding in hot box at 122F-128F. CDI: fried chicken was reheated to 173F - 200F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items in cold holding including shredded chicken at 43F and ribs at 42F inside walk-in cooler. Observed romaine at 43F and Caesar dressing at 43F inside salad cooler. CDI: discussed new cold hold change with PIC and methods that would help maintain proper temperature. Prep cooler thermostat was turned down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 large whole portions of meatloaf and turkey cooling while stacked inside walk-in cooler. CDI: meatloaf and turkey was separated on sheet trays and stored inside walk-in freezer.
VR for risk control plan by 3/21/19 |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Observed frozen veggies thawing in water at prep sink. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles not labeled in kitchen cook line. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff wearing jewelry on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff without hair restraints. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet and soiled wiping cloths stored on front and back counter surfaces. Observed wiping cloths in bucket with bleach sanitizer below 50ppm. CDI: bleach sanitizer corrected to 50ppm in buckets. |