|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 sheet pans of eggs cooked at 10 am that morning cooling in speed racks out in kitchen area. Both pans of eggs not meeting cooling parameters; see temp. chart. CDI - Both pans placed in refrigeration to cool rapidly.
REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sun dried tomatoes, tomatoes, cheddar slice, turkey, roast beef, eggs, and other TCS foods in flip top unit holding 45F and above. CDI - All TCS items were voluntarily discarded. Items used in flip top for service will be placed on temporary TPHC until unit can be maintenanced/repaired.
Observed tomato soup, egg salad, and turkey holding above 41F in reach in unit. CDI - Items were voluntarily discarded.
REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed only flip top unit used for sandwich service not able to hold TCS foods at 41F or below. Verification will be made within 10 days.
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 sheet pans of eggs cooked at 10 am that morning cooling in speed racks out in kitchen area with no cold air flowing around items. CDI - Both pans placed in refrigeration to cool rapidly. REPEAT. h |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of dry goods without identifying labels. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed slicer stored with debris under make line. Protect slicer from potential contamination and debris during storage. |
|
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 reach in coolers and freezers in need of cleaning on inside of equipment. Increase cleaning frequency. |