|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one tray of chicken sandwiches in the hot box holding between 120F - 125F. Chicken sandwiches in the other hot box and all other items in hot holding were 135F or above. Ensure all TCS foods in hot holding are held at 135F or higher. CDI (Corrected during inspection)- Chicken sandwiches were put back in oven and reheated to 165F. REPEAT VIOLATION. |
|
21
|
0
|
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 one bag of spinach and one bag of mozzarella cheese opened yesterday with no date mark. Ensure all bagged TCS foods are date marked with the date the bag is opened. CDI- Spinach and cheese dated with yesterday's date. |
|
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 vegan salads with chick peas and rice that had been heated this morning cooling in closed containers in the display cooler. Salad was at 60F and had been heated this morning. Use proper cooling methods to ensure TCS foods cool within the cooling parameters. CDI- Salad containers opened and moved to the walk in freezer. Salads reached 30F within 45 minutes. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed sheet tray of wrapped cookies for students stored on a prep table used for employee items. Prep table had employee beverages and other items. Ensure food for students is not stored among employee items. CDI- Cookies moved to different location. |