|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 large container of queso at 48F that did not cool properly. The queso had been prepared the day before at 2pm. CDI-The queso was disposed of. Ensure that food is properly cooled to 45F within the time frame of 6 hours. |
|
21
|
3
|
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 multiple food items not properly date marked. The items were conks, beef, intestines, and pork. CDI-The items were all date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of queso that did not cool within the time frame of 6 hours. Use small, shallow pans and uncovered to allow for food product to properly cool within the proper time frame of 6 hours. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers stacked in the wash room. Ensure that containers are dry before stacking. CDI-The containers were unstacked to allow for proper air-drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 large box of to-go containers stored on the floor. Keep items at least 6 inches above the floor. CDI-The box was moved to the counter. |
|
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 residue buildup on the inside of the cooler underneath the preparation table. Needs cleaning. |