|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed large stockpot of stock measuring 47F and located in the walk in cooler. Other items in the cooler measured 40F. Stock was dated 1/21. PIC believes someone added more stock to the pot yesterday. Fat on top of stock was broken and multiple measurements were taken underneath. The lowest temperature recorded was 46F. CDI - PIC voluntarily discarded stock. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed most date marking was properly done. Did find one small bag of pepperoni and one small bag of mozzarella cheese both opened and both undated. CDI - voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets at 3 door upright cooler and one walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two hood lights out. |