|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed bar dish machine fail to reach 160F on thermometer and fail to elicit a color change on Thermolabel. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in sandwich and cheese display cases, as well as pizza flip top unit above 41F. All TCS items in sandwich display unit, cheese unit, and pizza unit not made today were pulled and voluntarily discarded, while items made today were removed and sent to walk in unit for rapid cooling to 41F. PIC is to call for maintanence immediately. EHS recommended having staff perform line checks on units throughout the day. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two bries and a cambozola cheese dated for 30 days of shelf life. Both products were cut on 06/26. CDI: All expired cheeses were voluntarily discarded. |
|
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 lettuce, tomato, and several deli meats freshly cut this morning for the sandwich line holding between 42F and 44F. Observed sandwiches and wraps made this morning cooling in covered clam shell containers in a unit rated for holding. CDI: All cooling items were relocated to blast chiller to rapid chill to 41F. EHS recommended coaching staff on proper cooling methods. REPEAT. |