|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs cold holding in open air display cooler at 45 degrees that had just been prepped approx. 2 hrs earlier. Appears ribs lost temp during prep and addition of room temp sauce then placed in display cooler that is not meant to chill foods down. CDI- Ribs moved to walk in cooler to chill, reached 41 degrees be end of insepction. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 pans of shredded rotisserie chicken date marked with a label that said sell by yesterday's and the day before's date. Appears worker intended using those dates as the date of prep, not date for sell by. CDI- PIC voluntarily disposed of chicken due to date mark confusion.
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 container of cut lettuce in walk in cooler opened yesterday that was not date marked. CDI- Lettuce date marked. |
|
31
|
0
|
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 ribs cooling from ambient temp prep in open air display cooler not designed to cool foods. Be sure foods that loose temp during prep are properly cooled using proper methods to 41 or below before cold holding. CDI- Ribs placed in walk in cooler to chill. n |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C Observed hood fan above fryer not working properly, facility is aware and will not use fryers until repaired. |