|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed turkey and chicken salad sandwiches in walk in cooler cooling at a rate of 0F/min. Sandwiches were tightly covered in a large box and were wrapped. CDI: Boxes were opened and items cooled at a rate of .05F/min on the turkey sandwiches and 0F/min on the chicken salad sandwiches. REPEAT VIOLATION VERIFICATION REQUIRED to verify process changes. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DDBSA sanitizer at 1130 ppm. Proper concentration is 270-700ppm. CDI: Product was hand diluted with water. PIC phoned chemical company to have concentration from pump adjusted. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 sandwiches set for catering cooling in walk in cooler in boxes, tightly covered and tightly wrapped. Sandwiches were uncovered to facilitate cooling, however chicken salad did not cool after this change. REPEAT VIOLATION VERIFICATION REQUIRED |
|
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 interior of microwave with food debris. |