|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Watermelons on ice display read 50-54F. Watermelons on ice/refrigerated display read 47-50F. A speed rack of pasta and other salads placed on salad bar read 47-51F. CDI- Watermelons placed in walk in cooler for rapid cooling. Foods at salad bar were placed in walk in freezer prior to EHS taking temperatures. PIC was aware of issue and placed foods in WIF for rapid cooling. Salad cold holding unit had an air temperature of 33F. Assess flow of foods from produce department to salad bar.
Watermelons on display must be at a temperature of 45F or below at all times. Assess storage and display of items. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 - 0 pts - One small package of diced chicken and cut cabbage were not properly dated. CDI- PIC voluntarily discarded product. |
|
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 - Repeat - Sliced chicken, diced chicken, and crab meat were tightly wrapped and read 60F. CDI- PIC voluntarily discarded product.
When items are taken out of produce department and to be placed on salad bar food might increase in temperatures. All items returned to produce department should be cooled down to 45F or below prior to tightly covering. |
|
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. - 0 pts - General cleaning needed in two door refrigerator. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Floor cleaning needed throughout prep area. |