|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed temperatures inside low boy cooler including diced sausage, sausage patties, and diced ham > 41F (see temp chart). CDI: items removed and placed inside reach-in freezer. Observed romaine lettuce, shredded cheese, diced tomatoes, chicken salad, and potato salad inside salad flip top cooler > 41F (see temp chart). CDI: items moved to reach-in freezer. Observed dark chicken, swai, and raw shrimp inside seafood reach-in cooler > 41F (see temp chart). CDI: ice put on items that were out of temperature. Work order has been placed for coolers.
Complaince visit will be conducted in 10 days to ensure coolers are working properly and maintaining temperatures 41F/below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 inside walk-in cooler hot dogs, baked chicken, cut fruit, and deli turkey without a date mark. CDI: dated properly.
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 a container of chili dated 9/2 expired past 7 days. CDI: discarded. |
|
31
|
0.50
|
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 a large container of chicken wings inside walk-in cooler at 90F and 3 pans of lettuce at 49F cooling while covered. CDI: chicken wings were transferred to a sheet pan and lettuce was separated and uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet cloths stored on counter. Observed several sanitizer buckets with quat sanitizer reading 0 - 50ppm. CDI: all were changed out to the proper concentration. |
|
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 pans wet stacked on dish shelf. |