|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at 57 degrees, corn at 53 degreees and mild salsa at 53 degrees on serving line. Items had just been prepped but had not been properly cooled below 45 degrees for cold holding. CDI- Out of temp foods switched out with cold foods from walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 serveral pans of corn and mild salsas stacked on top of each other that were tightly wrapped trying to cool in walk in cooler. CDI- Reviewed proper cooling methods with PIC, PIC will revise cooling procedure for fresh prepped foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and tubs of tea stored on floor of walk in cooler. CDI- Foods stored off the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being tight stacked while still wet. Recommend cross or pyramid stacking to help dishes air dry. |
|
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. Torn gasket on cabinet warmer in kitchen needs replacing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC could not locate quat test strips to check sanitizer. Need to obtain and use test strips.
GENERAL COMMENT: Will follow up within 10 days to check proper cold holding and cooling of freshly prepped items. |