|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed seafood items such as fish and crab cakes holding above 41 degrees F. CDI, foods recently placed in unit relocated to rapidly cool. Crab sandwich and snow legs voluntarily discarded by PIC. Ensure unit calibrated to maintain foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 crab sandwich and snow legs date marked 8/4/19 held in unit over 41 degrees F. See temperature observations above. CDI, foods voluntarily discarded by PIC. |
|
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 - Observed pork recently cut and cooling in display case at 53 degrees F. CDI, pork relcoated to rapidly cool in walk in cooler |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment being wet stacked on clean drainboard. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of single-service trays stored in walk in cooler on a box of raw ground beef and with particles of raw beef. |