|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 - Rice (55F), chicken (53F), and pizza (55F) on speed rack prepared on 8/31 were out of time/temperature compliance. CDI- Items were voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Hotdogs in hot holding box read 99-109F. CDI- Hotdogs were reheated. Hot dogs are being cooked to 165F + but are rapidly losing temperature when placed in buns. PIC states he will place hotdogs on time to ensure temperature compliance in the future. |
|
21
|
0
|
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 - Ham, turkey, and chicken opened on 8/21. CDI- Product was voluntarily discarded.
Ensure that potentially hazardous, ready to eat items are maintained for only 7 days with day of preparation or openning counting as day 1 if temperatures remain 41F or below.
Ensure that potentially hazardous, ready to eat items are maintained for only 4 days with day of preparation or openning counting as day 1 if temperatures remain 42-45F. |
|
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 - Repeat - Product prepared today was tightly covered. Product prepared 8/31 was tightly covered. CDI- Items prepared today were loosely vented and porduct prepared on 8/31 was voluntarily discarded. // Salads are being cooled properly. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink - C - 0 pts -
Note: Establishment does not have a can wash in the permited kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. |