|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed chicken pot pie prepared greater than 6 hours prior. CDI chicken pot pies were voluntarily discarded. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 rice, mash potatoes, spinach, cheese and pasta not date marked in walk-in cooler. REPEAT VIOLATION. VERIFICATION REQUIRED.
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 homemade marinade prepared greater than 7 days prior. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon being served undercooked. Salmon not indicated as being served undercooked by asterisk on menu |
|
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 two extra large white plastic containers of soup cooling in walk-in cooler; one container above 140F placed in walk-in greater than 4 hours prior. Observed chicken pot pies cooling at 64F in speed racks tightly stacked. Observed quiche cooling tightly covered/wrapped in walk-in cooler. CDI soups placed in shallow metal pans in freezer to rapidly cooler. Chicken pot pies discarded. Quiche uncovered/unwrapped in walk-in freezer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal food stored in direct contact with customer items. |