|
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 eggs in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.
PIC requested a TPHC for holding eggs which was granted.
***All other food was holding at right temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 milk in RI with an expired date mark window. CDI. PIC voluntarily discarded.
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 sausage in the RI up front without a date mark on it. CDI. PIC date marked. REPEAT.
***significant improvement from last time. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 apple sauce cooling in the RI in a tightly wrapped container. CDI. PIC removed the cover. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken at the prep sink thawing with no running water on it. CDI. PIC removed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored around the drain line. Needs to be reomved to avoid water leaks on them. |
|
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 build up aroud the non food contact area of the meat cutter. Needs to be cleaned. |