|
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 cole slaw, made yesterday, at 47 F that had not been removed from prep unit overnight. CDI- 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 chicken minis at 122 F on front HH line. CDI-placed on TPHC |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one piece of raw chicken in prep unit at 49 F. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chicken salad incorrectly date marked. CDI- corrected Observed yesterdays chicken in walk in cooler and cole slaw in front cold hold case not date marked. CDI- date marked |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed facility cooling cole slaw and chicken salad in large, high volume plastic containers, covered in bottom of prep units. CDI-cole slaw discarded, chicken salad placed on two sheet trays to cool. URGE CORPORATE, FACILITY OR BOTH TO ADDRESS THIS PRACTICE OF COOLING. IT IS NOT CONSISTENTLY EFFECTIVE. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dish wash solution at 100 F while washing. CDI- raised to 116 F and rewashed |