|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items (blue cheese, pimento cheese, and cole slaw) in right flip top unit holding between 42F and 45F. (See temp chart) CDI: Out of temperature items were placed on ice to rapidly cool to 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 arugula and pasta with no date label, ham dated for 22/26, caesar dressing dated for 03/06, sausage dogs and hot dogs with no date, italian meats dated for 03/03, and chili and gravy dated for freezing on 01/09 and 02/20 with no thaw dates. CDI: All expired items were voluntarily discarded, arugula and pasta were voluntarily discarded, and hot dogs, sausage dogs, and frozen items were allowed to be dated with the date they were opened or pulled to thaw. REPEAT. |
|
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 pasta cooling in a covered plastic container in the walk in unit and potatoes cooling at an insufficient rate before intervention. CDI: Pasta spread out on sheet pan and potatoes vigorously stirred to lower temperature rapidly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and dry spices (salt, pepper, etc) with no labels. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar reading 50 ppm QAC. CDI: Bucket emptied and refilled with sanitizer reading 200 ppm QAC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked on drying shelf in back prep room near warewashing area. CDI: Pans pyramid stacked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting
board for veggies with deep gouges. CDI: Cutting board discarded. REPEAT. |