|
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 Mac & cheese, chicken breasts, cheddar cheese, and other TCS foods in low RIC holding above 41F - see temp chart. CDI - All items held overnight or more than 4 hours discarded. Items placed in unit earlier moved to flip top units for cold holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed white BBQ sauce with 1/15 prep date; time/temperature window has expired. CDI - Discarded.
Observed chicken stock with date mark of 1/8; after questioning PIC stated it was cooked & froze on 1/8 and pulled for service 1/26. CDI - PIC correctly date marked container.
*Points kept at half due to overall improvement of date marking throughout facility* |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Low reach in cooler in main kitchen area not able to cold hold TCS products at 41F or below - 50F ambient air temperature. Verification required within 10 days of inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelf. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on flip top unit (right) and low reach in cooler. Replace/repair as needed. |