|
18
|
0
|
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 41F. -P Observed sausage cooling in low reach in at 48F; PIC stated sausage was cooling from around 7:00 am. Sausage would not meet cooling parameters. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mediterranean quiche hot holding at 122F in hot hold box. CDI - Quiche voluntarily discarded and hot box turned up. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sausage at 43F in low reach in. Sausage cooling from cooking in contact with container of sausage from previous day may have caused rise in temperature. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 opened package of cream cheese without date mark. PIC stated it was opened Monday 11/11 to make desserts. CDI - Cream cheese properly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta (10/8), cinnamon cream cheese (10/31), rosemary cream cheese (10/31), lemon cream cheese (10/30) and sun dried cream cheese (11/2) with time/temperature window expired. CDI - All items voluntarily discarded. |
|
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 sausage cooling in low reach in with lid tightly closed. CDI - Sausage uncovered and placed in stand up walk in to cool rapidly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of eggs stored on floor of walk in cooler. |