|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food and greasy residue on a couple of utensils stored clean. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P: Observed meat balls and philly steak over filled in four-compartment warming unit. after one hour foods were 106 F and 98 F. CDI- staff reduced amounts in compartments and heated in microwave before moving to hot holding. |
|
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: Found four prime rib roasts in walk in from overnight over 45 F. CDI- discard and discuss cooling of roasts. If roast ahs been on carving station they cannot be cooled for later use. Only unused roasts held in required temperatures can be saved and cooled for later use. |
|
31
|
0
|
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 : Found whole prime rib roasts covered and in full volume from overnight in cooler. CDI- discussed options on how to cool roasts safely with staff. |
|
45
|
1
|
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 shelves in walk-in cooler with significant peeling and rusting. |