|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 5 trays rotisserie chicken cooled from the night before above 41F in display case. CDI items discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 packages of rotisserie chicken hot holding at 125F band wings at 132F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, chicken chub, oven roasted turkey, deli chicken breast, bologna, low sodium ham, salami, white cheddar, Munster cheese and other cheeses held over 41F in deli case. Deli case was holding foods above 41F. CDI items discarded. Verification required. |
|
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 deli salad and green salad that was stacked and cooling in walk in cooler. CDI items uncovered and unstacked to allow for adequate air flow. Observed rotisserie chicken that was placed in plastic containers and covered while cooling overnight. CDI items discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without a thin probe thermometer. Verification required.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in display case ambient above 41F. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed tracks of deli case soiled with debris gaskets at walk in cooked in need of cleaning. |