|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Maintain TCS foods in cold holding at 41F or less.Observed 2 bags of cheese, raw eggs, chkn in bag above 41F. See temp chart. CDI- Items were voluntarily discarded and unit was observed out of temperature compliance.
Observed cheese in ice bath at 43F. CDI- PIC placed more ice and water to hold temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed 2 bags of hamburger patty in sandwich prep bottom with no date mark. Observed opened bag of shredded chkn in back RIC missing date. Observed potato salad and pasta in 2 door cooler missing label. Ensure labeling when food product is made. CDI- PIC instructed employees top date mark food products. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed bottom lowboy with a digital reading at 39F but the inside was observed at 59F. Place work order. VERIFICATION IN 10 DAYS.
3-501.15 - Cooling Methods: 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 Ensure ice bath are maintained with sufficient amount of ice and water to create "slushie" texture for ice bath. Cheese in soup area was being held in ice bath with not enough ice or water. Ensure ice bath is covering most of the product it's holding. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dishes above soup area and above lowboy on other wall. Ensure proper air drying before stacking. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 - Service Sink: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used as a service sink. Observed mop sink with heavy leaf and water accumulation. Maintain mop sink readily available to dispose of mop water and do not pour mop water in toilets or outside concrete. CDI- PIC cleaned mop sink and was observed to drain properly. |