|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed lettuce that was cut at 9:10 am still holding at >45F at 2:00pm. Product discarded today.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed an Ecig and tobacco oil stored above open food on the line today. Moved to the office to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce cooling in the walk in cooler in deep portions inside of tightly covered bus tubs that were stacked upon one another. Lettuce discarded by PIC today.
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 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Observed a bent collander that was holding food in the cracks as it was hard to clean- discarded by PIC.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |