|
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 liquid egg holding in ice bath at grill area at 44f. Ice bath melted and very low in container. CDI - PIC replaced ice and raised ice water bath level. Ensure ice bath is set up such that ice water levels are sufficient to maintain product temperatures at 41f or lower. REPEAT
Observed salads in front line reach in cooler at 44f. Ambient air temp of unit 36f and other TCS foods in unit 41f or lower. Date mark indicated salads prepared previous day and are not in the cooling process. CDI - salads relocated to walk in cooler to chill to 41f as they may have been removed from cooler and allowed to sit at room temperature during unit stocking. Once cooled, ensure TCS foods remain at 41f or lower. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Observed sanitizer spray bottle hanging above food prep surfaces and food contact items at salad area. CDI - PIC relocated. Store chemicals away from food contact surfaces to prevent contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prepared salads tightly sealed and stacked into service units while still in cooling process in salad area and at line area. CDI - PIC relocated to walk in cooler and spread out to facilitate quick cooling. Use methods that allow TCS foods like salads to quickly cool to 41f or lower before tightly sealing, stacking together, or placing into service units. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tray used to hold ice buckets while filling stored directly on floor behind floor cleaning squeegee. Store tray off of the floor at least 6 inches and away from cleaning implements to prevent contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open in use cases of single service items stored directly on floor in dining area which is closed to customers. Store all single service items at least 6 inches off of the floor in all areas used for storage. |
|
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. Debris buildup present in front line cooler gaskets needs cleaning. |