|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented cans stored with cans for customer use. CDI - PIC relocated them to a separate area to be held for credit. |
|
18
|
0
|
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 Time/temperature recorded of cheese sauce cooling after corrective action, no change in temperature in 45 min. CDI - Cheese sauce placed in ice bath and active stirring began. |
|
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 pimento cheese holding in flip top unit at 43F. CDI - Discarded. REPEAT. *Points kept at half due to overall cold holding compliance successful; reach in cooler fixed and maintaining holding temp below 41F* |
|
21
|
3
|
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 Pimento cheese (5/11x3), cheese sauce (5/7), grilled chicken (5/12), pasta salad (5/12), pre-cooked ribs (5/7) and tomato paste (5/6) with expired 7 day date mark window. CDI - All items discarded. REPEAT. |
|
31
|
0
|
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 mac cheese sauce cooling from prep in reach in cooler with plastic tightly covering product. CDI - Unwrapped and allowed to cool in refrigeration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed utensils at server station stored with food contact side up; not preventing contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
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. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan over server station (side) in need of cleaning. |