|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce cut for salads cooling in walk in cooler at a rate of 0F/min. CDI - Lids completely removed and relocated to freezer to cool rapidly. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spicy caesar salad and raw hamburger holding 42-45F. EHS recommended reducing amount stacked in cold holding unit. Items covered and left to cool in equipment.
Observed shredded cheese, asiago cheese, and taco salad holding above 45F. CDI - Shredded cheese and taco salad were put on temporary TPHC. Asiago cheese was taken to walk in to cool rapidly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cole slaw holding in walk in cooler without date mark. PIC stated the cole slaw was made the previous day. CDI - PIC allowed to properly date mark. |
|
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 lettuce cooling in large plastic containers. Containers were vented, but lid was preventing cool air from moving around lettuce. CDI - Lids completely removed and relocated to freezer to cool rapidly. EHS recommended cooling completely uncovered and stirring lettuce occasionally throughout cooling process. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in freezer. CDI - PIC relocated to store on shelf at least 6 inches above the floor. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at cook line reading at 50 ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked in clean dish area. |
|
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. Observed cold holding draws with food debris. Observed floor of reach in freezer collecting food debris. Increase cleaning frequency. |