|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Salsa and cut melons that were prepped at 6 am were reading >41F at 10am when checked. Foods were cooling inside of refrigeration that was not properly cold holding. CDI/REPEAT Facility voluntarily discarded out of temp food items. This is an repeat item. Education was given and refrigeration was adjusted so that it could properly cool and cold hold tcs food items. - 3 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, salads, sandwiches and dairy products cold holding at 50-78F inside of the E'ttirie display grab and go cooler. Observed butter yogurt, milk and creamer cold holding at 45F inside of the 2 door waitress cooler. CDI/REPEAT- Facility has voluntarily discarded all out of temp foods inside of refrigeration. All other foods that were cooling were moved to freezer to aggressively cool. Will make a return to check on damaged coolers. Refrain using coolers until servicing is done. REPEAT - 3 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 wings, cooked potatoes, housemade dressing along with several other food products that exceeded the date mark labeled on the product. CDI/REPEAT- Out of date foods were voluntarily discarded. -1.5 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility hold breakfast items both hot and cold hon time but lacked documentation and records of labeling system. Also observed no time placed on products. Observed cream cheese that was placed on time not discarded and placed inside of the 2 door unit to cool. VR/CDI- Paper work will be mailed out to PIC to fill out and keep onsite. |
|
31
|
1
|
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 large container of cheese cooling on breakfast cold line in dense amount while covered. Observed sandwiches being prepped and cooled inside of damaged cooler with lids on. Observed cheese and salsa cooling in dense amounts inside of damaged cooler. CDI/REPEAT- Food items were moved to walk in cooler and uncovered.- 1 point. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket less than 200 ppm when checked. Sanitizer buckets were replaced.. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Chemical dish machine bar that was not currently being
used was tested for chemical concentration that produced no sanitizer concentration when tested. CDI- After priming the machine, dish machine eventually reached 50 ppm. REPEAT. Ensure that chlroine levels are checked daily. -.5 points. |