|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on the prep sink next to a cutting board, on the prep unit next to open food containers and by the paper used to wrap the sandwiches. CDI - all drinks were removed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage patties holding at 80F in the steam well. CDI - sausage was reheated to 202F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pooled eggs stored on the cutting board of the prep unit at 52F. CDI - eggs were split into 2 metal pans and placed in the reach in freezer to rapidly cool; see temperature chart. Observed sliced tomatoes at 52F in the prep top (item was stacked too high). CDI - PIC voluntarily discarded the top layer of tomatoes. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION 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 sliced roast beef and sliced chicken cooling in the prep top. CDI - items were taken to the walk in cooler to cool. Observed chicken salad cooling (from being portioned) while covered with saran wrap in the reach in cooler. CDI - item was uncovered and placed in the walk in cooler to cool; see temperature chart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in cooler and the reach in freezer; replace gaskets. |