|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating a sandwich in the kitchen area. Employee discarded and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar area dish machine showing only 50ppm, which is the exact minimum level. Ensure that strips are used to maintain proper levels and monitor function. PIC primed machine so that stronger concentration is reached. |
|
18
|
3
|
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 fried asparagus cooling on a sheet rack in the kitchen under no temperature control, observed blanched potato wedges cooling on a sheet rack under no controls. Both items were below 135F. Asparagus had been cooling for an hour and a half according to an employee, and was temped at 80F. Item placed into walk in cooler to cool, as were the potato wedges. Ensure that cooling foods are monitored and placed into an active cooling procedure once they reach 135F. |
|
31
|
1
|
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 facility leaving items to cool on sheet pans in the kitchen under no controls. Items should be actively cooled once they reach 135F. CDI by placing items into the freezer to meet the 2 hour to 70 window. |
|
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 stacked pots and pans in the clean dish area. |