|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed wraps, and different sandwiches that were over 45F over 4 hours. CDI back up items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed Gormandise, Cambozola, Wensleydale, and Jalsberg that iswithin 7 days but dated for 30 days and no documentation stating specififc cheeses had a moisture content less than 50% and low pH levels. Verification required to check on cheese documentation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 cheese and turkey rolls that were held out on time and held over 4 hours. CDI items discarded. Repeat. |
|
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 plastic clam shells that were closed and cooling wraps and sandwiches for cold case. CDI items discarded. Suggest facility open up clam shells and place in freezer for rapid cooling for immediate use for service. |
|
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 tracks in display case and reach in units soiled with debris. |