|
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 sausage in flip top cooler above 45F. Container of sausage not submerged in air flow of cooler. Observed lettuce in reach-in cooler above 45F. CDI sausage voluntarily discarded. All lettuce taken to be properly cooled. |
|
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 eggs being held on TPHC not labeled with time removed from temperature control. CDI eggs labeled. |
|
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 rice cooling out of temperature control; product below 135F. Observed lettuce, chicken salad and mac salad cooling tightly covered in walk-in cooler. CDI items uncovered and placed on ice bath to rapidly cool. EHS discussed with PIC of proper adequate ice bath/ice to product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler rusted/peeling paint. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk-in cooler soiled. |