|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses in the open air cheese case cold holding above 45F, sliced deli cheeses stored over the fill line in a flip top cooler above 45F and chicken salad on an ice bath above 45F. CDI- products were relocated for cold holding. |
|
21
|
1.50
|
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 containers of chicken soup and chili in the walk in cooler without datemarks on them. CDI- products discarded.
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 quiche with a preparation date of 4/3 in the walk in cooler, macaroni and cheese prepared on 4/2 in the walk in cooler, and grit cakes with a preparation date of 3/31 in the walk in cooler. PIC stated grit cakes and quiche were frozen and thawed. CDI- thaw dates added to products, macaroni and cheese was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large meat roasts (several pounds each) cooling while intact. CDI- roasts were split into thirds for more effective cooling. Minor improvement since last inspection. |
|
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 cleaned containers stacked while wet. |
|
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 an open air cheese cooler operating with an ambient temperature between 46 and 48F. All cheeses were removed from the cooler. Maintenance request placed during inspection. Do not place cheeses back into the cooler until it is operating at or below 45F. |