|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 a container of sliced tomatoes at 47F in the prep unit. PIC stated the tomatoes were cut at 8 PM last night and placed in the prep unit overnight. CDI - tomatoes were discarded. Explained the time/temperature cooling requirements; also left a copy of the cooling chart. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatballs holding at 130F. CDI - meatballs were reheated to 173F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce in the prep unit at 44F and cole slaw at the toppings station at 43F. Reminded the PIC of the temperature change to 41F; since this is their first inspection since the change, points were not deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. Instructed the PIC to use those items within 4 days; he stated they will be used by the end of today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 spinach and lettuce cooling while covered with saran wrap and a lid in the prep unit. CDI - explained proper cooling methods. Items were uncovered and placed in the reach in cooler to cool; see temperature chart. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the reach in cooler in the Subway prep room; replace gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed under the Subway cage in the walk in cooler. |