|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads in walk-in cooler and prep coolers that were out of temperature and not cooling at the proper rate. Salads were covered and stacked before proper cooling could take place. CDI- Salads were voluntarily discarded. |
|
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 liquid eggs, diced turkey, chicken salads, and sliced tomatoes that were not being held at 41 F or below. CDI-items were voluntarily discarded into trash can. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items that were on TPHC were not labeled as such (smoked sausage, diced lettuce). CDI- Items were discarded into trash can. |
|
31
|
0.50
|
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 salads in walk-in cooler and prep coolers that were out of temperature and not cooling at the proper rate. Salads were covered and stacked before proper cooling could take place. CDI- Salads were voluntarily discarded. Items was taken as a cold-holding issue. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation - C P Observed three trays of raw shell eggs stacked on top of a lid with two exposed holes leading to sliced lettuce. CDI- eggs were removed. |
|
42
|
0.50
|
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 stacks of containers that were stacked wet at dish machine area. |