|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a trash can blocking the hand sink at the saute side, and a pitcher sitting in the hand sink on the grill side. CDI-Both items were removed to allow for proper access to the sinks. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed buildup on the meat slicer that was stored on the clean equipment rack, not in use. CDI-The slicer was broken down to be washed, rinsed, and sanitized. REPEAT. |
|
18
|
0
|
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 quiche cool from 68F to 67F with an hour in between checks. CDI-The product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed product holding above 41F in the top portion of the grill cooler and in the saute cooler. CDI-The product in the top portion of the grill cooler was discarded, and the items in the saute cooler was moved to the walk in cooler for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 risotto, meatballs, and apricot chutney past their time/temperature date marking requirements. CDI-All three items were discarded.
Observed charred tomatoes with an incorrect date label. CDI-The date was relabeled. |
|
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 quiche cooling in the walk in cooler. The product is either too thick to cool on its own in the walk in, or the product being stored on the speed rack next to the entrance of the cooler is the cause for it not cooling adequately. CDI-The product ended up being discarded. |