|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored immediately adjacent to food contact items under front line counters. CDI - manager relocated beverages to the designated employee drink area. |
|
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 prepared hush puppy batter at 81f in container at fryer area. TPHC not currently in use for the batter holding at this location. CDI - manager will begin to use TPHC for the batter at this location in addition to the other batter batches currently using TPHC. TPHC time label applied to the batter. |
|
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 ribs, chicken, and pulled pork cooling in walk in tightly packed together and partially covered on speed rack. CDI - items uncovered and relocated to freezers to facilitate proper cooling. Discussed with manager to use same system of uncovered quick cooling with meats used for other products.
Observed sealed portion containers of house made ranch and sealed Styrofoam containers of banana pudding inside front line units with elevated temperatures. CDI - manager uncovered and relocated to walk in to quickly cool and to change process so that portioned items are cooled uncovered prior to placing in service coolers. |
|
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 wet soiled wiping cloths not stored submerged in sanitizer at front line. One front line sanitizer bucket in use with less than 50 ppm Quat concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop laying in container of slaw in front line cooler with handle in direct contact with the food. |