|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, yogurt, and egg being held above 41F in reach-in cooler in downstairs kitchen. Ambient air temp of unit approx. 53F. Products have various prep/open dates. PIC voluntarily discarded product. EHS will return within 10 days to verify unit able to properly hold temperatures. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 hot dogs in walk-in cooler with no date label. PIC stated product opened yesterday 08/08/21. PIC back dated product. EHS will return within 10 days to verify facility corrected date labeling issues. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
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 sausage being cooled in walk-in cooler in metal insert pan covered with plastic wrap. CDI: PIC vented product. Observed boiled egg cooling in make table. Unit designed to cold hold, not cool. PIC stated process in to cook, shock in ice water, peel, and place into unit. EHS recommended longer time in ice bath and placing eggs into walk-in cooler after peeling. CDI: PIC voluntarily discarded product. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloth being used as "grip" for cutting board on prep table. EHS recommended use of rubber grip since towel is absorptive. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler in downstairs kitchen unable to maintain temperature. See violation #20 for more details. |