|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed a deep, covered, and stacked pan of pasta noodles in walk in cooler at 89 degrees approx. 2 hrs since cooling began. CDI- Pasta voluntarily disposed of. Observed a deep, covered, and stacked pan of spaghetti noodles at 72 degrees approx. 2 hrs since cooling began. Spaghetti separated into shallow pans, uncovered in walk in freezer and observed to be below 70 in the next 15 min. Observed deep, covered, and stacked pan of ziti at 106 degrees cooling for approx. 1.5 hrs. CDI- PIC had ziti reheated, observed at 200 for hot holding. 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 3 deep and covered. tubs of turkey, roast beef, and salami cooling approx 4 hrs from room temp prep in walk in. CDI- Meats moved to shallow pans in walk in freezer, chilled to 41. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Moes prep cooler holding all TCS foods at 43-45 including corn salsa, pico, lettuce, guacamole. Air temp inside observed at 44. CDI- PIC created a TPHC procedure for Moes cooler and kept foods on a time chart. Observed Sbarro pizza prep cooler holding TCS foods in reach in at 45 including mushrooms, and spinach dip, air temp reading 45. Cooler fans seems to be freezing up. Have serviced as needed. Foods removed. Make table foods on this cooler all reading at 40. Points not doubled as this is the first inspection for facility under 41 degree rule. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 several deli meats prepped today with incorrect date placed on them, appears to have been in error. Be sure date marking is accurate. CDI- Foods properly date marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp dish sink well above 400 ppm. Appears it is manually mixed and not being properly diluted. CDI- Sanitizer re-made to proper strength from dispenser dispensing at proper strength. Be sure to use test strips to verify sanitizer strength. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 several instances of foods improperly cooling in deep, covered, and stacked pans. CDI- Reviewed proper cooling methods with PIC. Improperly cooled foods disposed, actively cooling foods moved to shallow, vented unstacked pans to speed cooling process. (repeat) Recommend adding a speed rack to cool foods in flat pans to help with cooling procedures. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine not reaching sanitizing temperature. PIC was using 3 compartment sink for all washing and sanitizing. Facility size and dish demand requires a dish machine. Facility will use dish machine for washing and hand sanitize dishes in 3 compartment sink until machine can be repaired/ replaced. Will follow up that machine is repaired/ replaced. |