|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed marinara that is heated, meat chili, chicken stock and spinach dip that had been cooling overnight and still had not fallen below 45F. The middle of the products were warmer than the exterior which indicates cooling issues. Products discarded.
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 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed the walk in cooler holding foods between 41-45 today which limited the days given to these foods to 4 days. Observed multiple items such as turkey, cut tomatoes, pasta, wings, eggplant rolls, and a small portion of spinach and art. dip that were >4 days old- discarded during inspection.
If holding foods at 41F or below then they could be held for 7 days.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed mulitple items in #18 in deep portions, inside plastic buckets and tightly covered- products discarded.
PIC stated that these products are put into an ice bath with an ice paddle before they are placed in to deep buckets. This method may work if temperatures are taken to ensure the food meets the cooling perameters set out in #18 and are 45F or less before being placed into these buckets for storage in the walk in cooler.
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 |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed one santiizer bucket stored with 0ppm quat. today- refilled to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed torn gaskets on the salad prep table and the main prep table today.
4-501.11 Maintain equipment in good repair. |