|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several strawberries with white and black fuzzy build up. CDI - PIC voluntarily discarded items. - 0 - |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed BBQ cooling in shallow pan at 1 degree in 45 minutes. CDI - PIC mixed BBQ and placed in walk in freezer for rapid cooling. Item reached 43F 25 minutes later. Corrective action resulting in BBQ achieving proper temperature within cooling parameters. - REPEAT - 3 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions, peppers, and mushrooms hot holding between 120-122F. CDI - PIC reheated all items to at least 165F before being placed into hot holding. EHS recommends use of metal lids to help contain heat when not in use. EHS discussed use of TPHC, form filled out with PIC. - REPEAT - 1.5 - |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed French fries thawing on counter. CDI - French fries moved to cooler. - 0 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter during inspection. CDI - Wiping cloth moved to sanitizer bucket. - 0 - |