|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed dish machine in use with rinse showing 160 F on gauge. After a few pass-throughs gauge reached 190 F and turned thermolabel. Do not run utensils through dish machine until gauges show required temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 : Found spaghetti sauce labeled 3/4. CDI- discarded by PIC voluntarily. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed salads out on line with salad board not updated. Temperatures of salads in holding 50 F. Temperatures of salads on line that came from 50 F batch, 53 F. PIC voluntarily discarded salads on line because she determined they had not been cooled to 41 F before being put on line. |
|
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 salads cooling in refrigerator in closed clam shells, after having been assembled shortly before inspection. CDI- moved salads to freezerand opened clamshells. Salads camedown to 37 F in 30 minutes. |