|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 45F. -P Observed cooked pasta noodles in walk-in cooling from last night in oversized container at 54F. CDI: noodles were voluntarily discarded. VR- a follow up visit will be made within 10 days. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of sausage in hot box at temperatures less than 135F. PIC stated the sausage was to be thrown away in the next 5 minutes since it was the end of service. CDI: sausage was voluntarily discarded. Observed a few plated cooked brussel sprouts on hot line holding below 135F. CDI: brussel sprouts were reheated. Recommended plating less products to be maintained at 135F and above or placing products on this unit under a TPHC procedure. All other products measured 135F and above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cabbage, cut melons, shredded cheese, spinach, noodle salad, and multiple other items not at proper temperatures on cold holding lines. Ensure that these items are not placed out for service prior to cooling down to 45F after preparation. CDI: All items were recently prepared and were taken off the lines to be cooled down in walk-in coolers. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 one small container of cottage cheese container opened since Monday without a date label. CDI: PIC back-dated cottage cheese and was informed to date mark this item once opened in the future. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 multiple items cooling with tightly wrapped plastic covering them and cooling at rates as low as 0-1 degree F per hour. CDI: Talked with PIC about making sure items are uncovered when cooling and then covered once cooled. Observed cooked noodles from last night that had not cooled properly due to being placed in an oversized container. CDI: noodles were voluntarily discarded. Make sure to cool in shallow pans. Items were also vented to allow for rapid cooling. VR- facility is to determine a plan for corrective action to ensure proper cooling methods are being practiced within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Observed two sanitizer buckets at 0-50ppm (below proper concentration of quat). |