|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp sitting out on table top at 60F degrees. Employee stated that it should be hot. Shrimp discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment- 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 several deli meats labeled for 8 day timeframes rather than 7 day timeframes. All meats still within 7 day timeframe and PIC had them relabeled. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment- 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed ceasar salad held on time but no time marked on time chart. PIC had employee mark with time. (TPHC paperwork is maintained on-site). |
|
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 pan of bbq and pan of pasta both tightly covered and cooling in walk in cooler. Foods were between 55-60F degrees and stacked together on rolling rack. BBQ had been cooked and cooled the day prior. PIC discarded BBQ, Pasta was cooked today and was uncovered and moved to area to get proper air flow. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment- 4-501.11 Maintain equipment in good repair. Observed split gaskets on both reach in and walk in coolers. Also observed badly broken fryer backets- Replace. |