|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese and sauteed onions hot holding below 135F (see chart). CDI- products were reheated to above 165F (see chart). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as leaf lettuce and cheese cold holding above 41F at prep. line (see chart). CDI- products were transferred to walk in cooler for cooling. EHS observed these items stacked above fill lines of containers and recommended not filling product containers as full in the future. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 no date markings on multiple prep. line food containers including roasted corn, brisket, smoked chicken, pimento cheese, cole slaw, corned beef, etc. Return visit required to ensure compliance. |
|
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 plastic tub of baked beans in the walk in cooler at 52F at 11:35AM remain at 52F at 1:05PM while in the walk in freezer. CDI- product transferred to additional pans and placed back into the walk in freezer for cooling. |
|
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 metal and plastic food storage containers and tubs stored clean and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep. line with deep grooves in plastic. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on hot box door handles located along the prep. line. |