|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed the following items above 41F, ALL just prepared this morning: brushetta, thai noodle salad, spinach dip, the first two top rows in the prepared food display cooler. Sushi just prepared temped at above 41 in the self service case. Observed grab and go snacks at customer service refrigerator above 41F CDI - First top two rows of food were removed and rechilled in the balst chiller. PIC stated that a work order will be put in to check the display case. -REPEAT- Verification visit will be conducted to check on the display case in 10 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Some prepared foods in the front display case were not dated: spinach dip, noodles, etc. CDI - Food items were prepared today, allowed to place date on products.
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 spinach dip, deli sliced turkey, made in house chicken salad, chub of sliced turkey with either no date or was passed 7 days. Observed corned beef with an incorrect label on "baby swiss" CDI- items were voluntarily discarded. Allowed for the chub of sliced turkey to be datemarked as this was cut today. Corned beef was relabeled. |
|
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 potato salad that was pulled to cool back down into the walk in cooler, was brought back out to place back into the display case was temped at 43F. CDI- food was brought back into the walk-in cooler to chill down properly to 41F or below. Ensure employees are utlizing their calibrated thermometer to ensure temperature is below 41F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on top of prep area in the prep kitchen. |
|
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 gaskets in display coolers and reach in gaskets in need of cleaning. |