|
18
|
1.50
|
Proper cooling time and 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 rice in the walk in cooler at a temp of 80F, PIC stated the rice was prepped around 1 but could not provide the exact time and more than 2 hours has lapsed. CDI- PIC volutarily discarded the rice. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafal at 121F and chicken at 120F at the service line. CDI- PIC stated the falafel is only out for 2 hours, however no written policy for this provide and discard time. Facility would like to continue to use TPHC on the falafel , EHS provided PIC with document and explained the proper procedure. Allowed the chicken to be reheated to 165F, reheat verified at 175F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the yogurt dill sauce at 44F and romaine lettuce in upright refrigerator case at 45F. CDI- yogurt dill was voluntarily discarded, review the previous TPHC plan for this sauce. PIC obtained a new sauce and properly placed a sticker with discard time as stated in their TPHC plan. Romaine lettuce was voluntarily discarded. -REPEAT- |
|
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 feta cheese, garlic dressing, tomato cucumber salad not date marked. CDI - PIC was able to determine when prepared and allowed to date mark properly. |
|
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 rice cooling covered. CDI- PIC voluntarily discarded the rice as it did not meet the cooling parameters. Explained the importance of properly cooling foods uncovered and in smaller batchs for rapid cooling. -REPEAT- |
|
35
|
0
|
Food properly labeled: original container |
No |
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 cumin unlabeled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic to go forks stored in the a way the food contact surface is upward. |