|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed french onion that was previously cooled down and was reheated to 150F and was put into the hot holding unit. CDI-soup was placed back into the reheating unit to reheat to 165F. |
|
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 lettuce, chicken, steak, chicken salad, tomatoes that were stored in the prep unit and were above 41F. CDI: chicken, steak and chicken salad were voluntarily discarded. Tomatoes and lettuce were put into the WIC to cool. REPEAT |
|
21
|
0
|
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 chicken, lettuce, tomatoes in the prep unit and milk in reach in that did not have dates on them. TCS foods that are ready to eat once prepared and held more than 24 hours should be date marked. CDI-PIC labeled food milk, lettuce and tomatoes with the correct dates. Chicken was voluntarily discarded. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as pizza, cheeses, spinach and tomatoes that were above 41F. Food was prepped earlier today and placed in the prep unit. Tomatoes and cheeses were stacked high on top of one another and spinach was above the fill line. CDI-Food moved to the WIC to rapidly cool. PIC instructed to stop high stacking food and to use larger pans to cool foods quickly. PIC instructed to place pizzas in the WIC to cool before moving to prep unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper boxes stored on the floor under prep table. Items should be stored 6inches off the floor. |
|
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 buildup in the reach in and bottom of prep unit.
4-602.13 Nonfood Contact Surfaces - C Observed clean pans with date mark labels still attached. CDI-stickers were removed and dishes were washed rinsed and sanitized. |