|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 pico cooling in walk in at rate of 0F/min. Observed macaroni cooling at a rate of .04F/min. CDI: Products vented. Pico placed on shallow tray in walk in. Macaroni placed in reach in freezer. |
|
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 chicken tikka that was pulled for thawing today with no pull date. CDI: Product date marked properly. Observed beer cheese, buffalo dip, and tzatiki prepped 1/10/20 in reach in. CDI: Dips voluntarily discarded. REPEAT VIOLATION |
|
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 several items prepared today and in coolers with lids on, and in deep containers including pico, lettuces, macaroni, and chipotle mayo. CDI: Items vented and some relocated to shallow pans or in freezer. |
|
37
|
0
|
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 2 bottles of frying oil stored on floor of shed. CDI: Oil placed on dunnage rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor at bar and on floor in barn shed. CDI: Cups placed off of floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips in facility. VERIFICATION REQUIRED |