|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked items such as lettuce, sliced tomatoes and salsa verde at the prep flip top. Insure that items are not overstacked on the prep flip top unit, as the top layer of the food product will be unable to be cold held. CDI by PIC removing the top layer of the items and placing them in the walk in cooler. |
|
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 large packages of cheese and gallons of milk undated in the walk in cooler. Date said items when opened if they are held for more than 24 hours. CDI by PIC dating the items. |
|
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 chicken that was prepared an hour earlier than time of inspection that had been cooling in a large bowl on a prep surface in the rear prep area. Chicken was observed to be 98F at time of inspection. Once items reach 135F they should be moved to a temperature controlled area such as the walk in cooler. CDI by PIC moving chicken to the freezer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles in the walk in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed single employee without hair restraint. CDI by employee putting on a hat. |