|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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.
Observed cooked chicken in WIC from yesterday at 45F which failed to cool.
CDI- Voluntarily discarded and PIC spoke to prep chef Abbott cooling method and corrective action. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed raw beef patties at 49F inside cold drawer under flattop. EHS advises use of TPHC for patties in drawer opened too frequently for cold holding to be maintained, even when unit ambient temp is proper.
CDI- Patties rapid cooled in WIF. (-3) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 unsliced cooked chicken wrapped in tinfoil in deep container inside WIC which failed to cool overnight. EHS discussed proper cooling methods with PIC.
CDI- Failed cool chicken voluntarily disposed. Methods discussed with PIC. (-1) |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed establishment probe thermometer 5-10F degree under EHS calibrated thermometer reading.
CDI- Batteries replaced in inspection. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in 0ppm sanitizer beneath back flattop.
CDI- Re-made with proper chlorine concentration. (-0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed a squeeze bottle formerly holding syrup of dressing holding plain water on cook line, and white, single service container previously holding something else used to store cooked sausage in RIC. EHS advised not re-using single service articles, which are not manufactured to withstand ware-washing. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed two fryer baskets with deteriorated wire coming apart form frame, no longer safe to use. Replace.
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed 5 cutting boards with deep scoring beneath prep table in back of kitchen, no longer cleanable. Resurface or replace. (-1) |