|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler on the front line holding food above 41F. CDI: Cooler was turned down. All TCS products were voluntarily discarded. Observed American cheese overstacked in prep top cooler holding above 41F. CDI: Cheese amount was reduced and top part was cooled in the walk in. |
|
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 no time marked on French fries held on TPHC. CDI: Time was marked. |
|
31
|
0
|
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 Cole slaw that was portioned today cooling back down in reach in cooler on line, while covered. CDI: Items moved to walk in. EHS and PIC discussed that products that are portioned or prepped may need to return to the walk in cooler to come down to 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil in biscuit cooler reach in, mostly in the bottom. Observed overall cleaning needing to be done on equipment throughout facility. |