|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheddar cheese sticks measuring 51F and yogurt in cup measuring 48F. Items were in bags with beverage as a breakfast selection. CDI - placed back into cold holding. Discussed cold holding methods with PIC. Trays of bagged food are set out on either cold plates or over ice bins or on countertop. Food isn't staying cold enough (45F or less). Try getting food closer to the ice or the cold plate, maybe also switching from plastic trays to metal trays. Measure the temperature of foods like cheese and yogurt when placing leftovers back into cooling - be sure they have stayed cold enough during display. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date marking on opened containers of hummus, Ranch dressing, applesauce, mozzarella cheese. CDI - voluntarily discarded.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 expired food in walk in cooler - salsa 9/18, sauce 10/2, tomatoes 10/24. CDI - voluntarily discarded.Spent some time with PIC and employee who handles these foods. Discovered that she uses the freezer to hold foods and pulls them out of freezer when next needed. Quantities are too large to use up in one batch. We discussed how to portion into usable batches and freezing those batches, dating the pans so that make date, freeze date, and thaw date are all on the label. That way staff can count how many of the allowed use dates they have used up. If violation continues, full points (3) will be deducted from score. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soft drink cylindrical cooler had been leaking in area outside walk in cooler. Water had then run into walk in cooler and then delivery person placed boxes of food on the floor into the standing water. Address with delivery person. Items were boxes of fresh fruit, which will be thoroughly rewashed, and boxes of packaged cheese. Avoid this in the future by cleaning up spills promptly and not allowing delivery onto a wet floor. |
|
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 one damp wiping cloth left on counter where dessert preparation was taking place. |