|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed the same fiip top cooler with products out of temperature. Refer to temperature chart. The unit is in a tight corner right next to stove and during lunch rush, product gets into the temperature danger zone. The reach in cooler holds product at proper temperature. CDI - discarded the product in the flip top; from now on all TCS potentially hazardous food will be held in the reach in cooler because reach in is holding properly, and all raw vegetables will be stored in the flip top. TCS product will remain held in the reach in cooler throughout day to be in compliance. Use thermometers to check temperature of product. Do not cook chicken and cool in the prep unit; always cool in walkin cooler uncovered. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Facility is doing great with date marking. Observed one product without a date label. The turkey in the walkin cooler was opened up from its commercial package and held in establishment for over 24 hrs. CDI - educated that once the turkey is opened up from its commercial package and has been held for over 24 hrs, it will require a date marking labe. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed one bulk container of lettuce cooling in the walkin cooler with the lid tightly covering product. CDI - educated that when cooling, all products shall be left uncovered to allow product to cool down quickly. Uncovered the lettuce. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed food contact surfaces of ice paddles not covered and protected from contamination. The ice paddles looked clean and so did the freezer racks, but explained that it is a safe practice to cover the ice paddles with plastic wrap and protect food contact surface. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility is using single use articles to soak up grease from french fries. CDI - discarded the dirty single use article; educated food employees that these items are only supposed to be used once. |