|
18
|
1.50
|
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 45F. -P Slaw made the day before still cooling in reach in cooler. CDI - Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Queso cheese blocks holding above 45F in flip top cooler. CDI - Relocated to low prep cooler for rapid cooling. Recommended keeping product in low prep cooler as it is more difficult to keep cold in a flip top. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork cooked yesterday in low prep cooler with no date mark. CDI - Back dated; all other items were dated as needed. Improvment from last inspection. |
|
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 Slaw cooling in 4 gallon containers with lids on. CDI - Discarded due to cooling time violation (see 18). Discussed proper cooling methods with staff. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Frozen beef thawing in a container of standing water at prep sink. CDI - Water turned on to flow over product. |
|
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. Replace damaged door gaskets. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris and crumbs from prep cooler door gaskets. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide at least 20 foot candles at dish washing areas. One light panel is not functioning above the three comp sink. Repair |