|
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 45F. -P Observed salads cooling in prep unit bottom with ambient reading of 48 degrees salad showed no rate of cooling . CDI moved to walk in to achieve proper cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and bbq chicken at salad prep station at greater than 45 degrees . CDI moved to walk in to cool. Oberved large chicken breast, chicken strips and milk bath at breading station at greater than 45 degrees see chart above. Moved to lower portion of unit which is holding temperature. Milk bath required to be changed every 4 hours. 10 day verification required . Repeat violation. |
|
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 preppped salads cooling tightly covered and in prep unit that was above 45 degrees. CDI moved to walk in to facilitate proper cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer wipes being held in sanitizer with no measurable concentration of QAC sanitizer. CDI changed to new bucket with proper concentration of QAC. -0 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed breading station top and salad prep unit not holding proper temperature. PIC stated repair tech has been dispatched. 10 day verification required. |