|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - 75% of the food items placed on the salad bar read 48-59F. CDI- All product placed in freezer for rapid cooling. During re-check foods have significantly decreased in temperatures 39-47F. Requested to stir product and maintained until it reaches 41F. // Cantaloupe melons on display read 46-49F. CDI- All product was voluntarily discarded.
Note 1: PIC and GM state that they will maintain a temperature log for the salad bar. Also recommended to place empty pans on the line to maintain the unit cold without over working it.
Note 2: Observed bean sprouts 48F and cut cabbage at 49F. PIC placed both items in walk in cooler for rapid cooling. PIC states he will discontinue cutting cabbage and placing on display. They will cut to order. Observations were not included in the deduction of points. Noted for the purposes of documentation. |
|
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 - Observed all food products used for salad bar placed in cooler tightly wrapped or covered reading 50-61F. CDI- PIC placed all items in freezer for rapid cooling.
Recommend to assess cooling methods to ensure that foods are properly cooled down within time and temperature parameters. Food for salad bar is being left out for an extended period of time. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0pts - Establishment only has a dial thermometer. A thin probe thermometer is needed. CDI- Thin probe thermometer obtained during inspection. |
|
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. - 0pts -
Floors: Floor cleaning needed throughout.
Walls: Walls across from walk in cooler and throughout need minor cleaning for splash and debris. |