|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, pico, cucumber/tomato salad all chick peas, taboulah salad prepped today on prep line above 41F. CDI- PIC placed back into the walk in cooler or the blast chiller cool tham back doen . PIC has decided to place these items on TPHC and is filling out the procedure to do so. -REPEAT- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 salad placed in large plastic containers with lids; layered with cooled tomatoes, cucumbers and cabbage are placed together after these individual foods are cooled to 41F, however once placed together the establishment places all of these ingredients in a deep plastic container with a lid and back into the walk in cooler to cool back down. Discussed with the PIC that the product is too deep and needs to be in smaller batches to cool effectively. CDI- PIC removed the lids and spread out on sheet pans. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed breadcrumbs, flour in the bakery not properly labeled. Observed squeeze bottle of oil not labeled. CDI - All products are labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cambro containers for bread beginning to deteriorate in the bakery and at the service line. |