|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on 4 soda nozzles. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 two large pieces of roast in the walk in cooler at 111F and 104F. The roast was removed from the oven for cooling at ~9AM. CDI- roast discarded. |
|
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 Observed sliced tomatoes cold holding in the open air sandwich cooler above 45F (see chart). CDI- top layer of tomatoes were relocated to the walk in cooler for cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 facility cooling large roasts in the walk in cooler while tightly wrapped. CDI- roasts discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a thin probe digital thermometer reading at ~480F at room temperature. VR within 10 days. Replace thermometer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth stored next to the deli slicer not in a sanitizer bucket. |