|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and grilled chicken along with housemade sauces in walk in cooler cold holding>41F. Also observed TCS items such as lettuce and tomatoes along with cooked quinoa avocados cold holding >41F in cold hold unit near grill station. VR/CDI/REPEAT: Walk in cooler repair operator was called onsite to adjust the thermostat of the unit. Out of temp sauces were discarded. Other food items that were just prepped were moved to the outside walk in cooler for proper storage and cooling. VR- 3 points. |
|
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 shredded chicken and tomatoes with a 2- 4 day shelf life that was stored passed its expiration date. CDI- education on proper date labeling was mentioned to PIC. Dates were changed to reflect accurate dates. Ensure facility is following their own date marking policy so that it is not inconsistent and/or inaccurate. 0 points. |
|
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 food items like tomatoes and lettuce cooling on front line. Observed house made sauces that were just packaged cooling in refrigeration that is not properly functioning. Lettuce and tomatoes were placed on time. Sauces were placed in freezer to aggressively cool. -.5 points. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen and gnats inside of the bathrooms. PIC is to have pest control servicing done to treat facility for insects. 0 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing gold bracelet while conducting food prep. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee washing dishes in water that is less than 110F. CDI- Hot water was added to washing water. -.5 points. |