|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain TCS foods in cold holding at 45F or less. -Observed many of the cheeses on the cheese island were between 46-53F. The only cheeses that were 45F or below were a few on the very bottom of the case. Maintenance was called and cheese removed. RVR. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 facility had not recorded any times for the weekend at the pizza island. PIC had more sheets made up so pizza times could be tracked. |
|
31
|
0.50
|
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 chicken cutlets were in sealed containers in the refrigerators at the sub area while they were still hot. Also observed sushi had not been fully cooled before putting in the display cases and was 50-52F. CDI. |
|
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. Observed some build up in the door tracks of the deli cases. |