|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 Sante fe Soup cooling in a blast chiller at 100F. Per PIC soup was placed in the cooler at 10:00 a.m. at 197F. A 3 hour window time frame for cooling was determined. PIC advised to maintain time/temp logs to comply with cooling parameters. CDI-Soup was placed in an ice bath and was cooled down from 100F-46F within 30 minutes, |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -P Observed condiments and toppings (butterfinger, honey, lemon juice) not labeled as required. CDI-PIC labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups, utensils and cookware wet stacked. CDI- items sent to dish machine area for proper handling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty build-up on fan grates in walk-in coolers. |