|
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 45F. -P
Observed chicken and wild rice soup that had been cooling overnight and still had not met 45F or less(middle of product was warmer than the exterior). Product discarded to correct. See #31 for cooling methods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomato sofrito and turkey crumbles given more than 7 days after opening- Turkey crumbles were not past their 7 days today and the expiration date was changed to correct. Tomato sofrito had been opened on the 20 th and had to be discarded today. |
|
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 chicken and wild rice soup cooling overnight in a tightly covered plastic container. The container was filled to about half but it was inside of a plastic bag. PIC mentioned possibly using the freezer for this cooling process- other methods could work too, less product, uncovering, metal pans, ice baths etc.
Use thermometers in the morning, if cooling overnight, so you can ensure new cooling methods work for all soups. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in the facility today. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a quat. saniitzer at <150ppm- refilled to correct.
Recommend saturating clean clothes in quat before placing them into the buckets to increase the life of them. |
|
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.
Observed a torn gasket on the cold drawer on the right make table and a worn cabinet piece at the make line dump sink(different gasket than the previous inspection). |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C
Observed lime build up inside of the dishmachine. |