|
18
|
1.50
|
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 41F. -P Observed red sauce cooling at a rate of 0F/minute during inspection. CDI: PIC had new ice wand placed into sauce and constantly stirred. After intervention, product cooled at a rate of 0.22F/minute. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed alfredo sauce holding at 128F in steam wells. CDI: Alfredo sauce reheated to 165F on range. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items (blue cheese, feta, lettuce, tomato and chickpeas) in flip top unit near handsinks holding between 42F and 45F. Observed several items in walk in unit holding at 43F-44F. PIC placed all TCS items on ice to rapidly chill to 41F and adjusted thermostat in walk in unit. TCS items at 43 in walk in unit were placed on ice to rapidly chill, and items prepared over the weekend were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
31
|
1
|
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 a deep metal pan of red sauce cooling in a flip top unit rated for holding. CDI: Red sauce transferred to larger plastic container and placed into ice bath for rapid cooling. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oil bottles on cook line. CDI: Labelled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with cans for service in back of facility. |
|
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 an employee preparing food while wearing a cloth bracelet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single use cups being used as scoops for dressings and bulk dry products. CDI: Cups discarded. |