|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a bag of celery stored over ready-to-eat meat and lettuce CDI- Celery moved to bottom of shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced turkey, brisket, corn beef, cut tomatos, and lettuce all in flip top cooler holding at temps. above 45F (see chart). CDI- PIC moved all meats to WIC to cool down and placed an order for maintenace to look at and fix unit. In the mean time facility will utilize a reach in unit to hold meats. VR- To check on flip top unit. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a large container of lettuce in reach in unit holding above 45F (see chart). PIC stated lettuce was prepped and immediatley placed in reach in unit. CDI- Lettuce was portioned out and placed in WIC with lid off to cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wiping cloths stored in sanitizer that read 0 ppm Quat. CDI- Buckets were emptied and re-filled and tested for proper concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a fryer basket damaged. CDI- Discarded. |