|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged spinach and spring mix salads stored for customer self service in an open air cooler stored as high as 48F and 49F (resp.). According to the PIC and the employee that packaged them, they were prepared yesterday and have remained in the unit all night. CDI by voluntary disposal. Advised to monitor the unit for proper temperature maintenance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 (A) Discard when the temperature and time combination is exceeded. Observed cut packaged brie stored in the open air self service cooler in the cheese section at 44F, stored for a 7 day hold time. CDI by disposal. Advised to shortened to 4 days at this temperature or maintain at 41F and below if maintained for 7 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer spray bottle left unlabeled at the sushi prep area. CDI by replacing with a labeled bottle. |
|
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 one container of tuna salad prepared this morning and cooling down at arrival cooling at a rate of 0F over 25-30 mins (see temperature observations chart). The container was deep with a dense product and maintained covered during the cooling process. CDI by venting and placing into the blast chiller to allow for rapid cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Was unable to locate the internal air thermometer at the wok station prep cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 a few squeeze bottles missing labels in the deli hot bar area. |