|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed chicken caesar salads and lettuce not properly cooling within time/temperature window. See temperature chart. CDI - Employee uncovered salads and placed on speed rack to cool rapidly. Employee uncovered lettuce to cool rapidly. |
|
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 mozzerella without date mark. Employee stated it was opened that day. Observed ham without date mark, PIC could not identify when it was opened. Observed sliced chicken in pan without date mark, employee identified sliced chicken was opened that day to prepare salads. CDI - Mozzerella and sliced chicken properly date marked. Ham was voluntarily discarded. |
|
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 caesar salads cooling in closed plastic containers in walk in. Observed lettuce cooling in covered pan in walk in cooler. CDI - Employee uncovered salads and placed on speed rack to cool rapidly. Employee uncovered lettuce to cool rapidly. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed baked potatoes cooked to 120F. CDI - Employee observed temperature taken and placed in oven immediately to finish cooking to 135F. |
|
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 sanitizing cloth stored in prep sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing pans in wash water at 98F. Employee added hot water to wash solution during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed metal trays used to hold clean utensils and dishes with debris. Increase cleaning frequency of non-food contact surfaces. |