|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P - Repeat - Cheese sauce containers in walk-in cooler measured 42-44F and were prepared yesterday at 12PM. Whole briskets were prepared at 12PM and were 54-61F at 2:15PM. Briskets measured 50-60F at 3PM. Large containers of pasta measured 47-48F at 2:15PM. Pasta measured 46-48F at 3:15PM. Pasta was prepared at 12PM. Cooling rates for the pasta and brisket were not high enough to reach the cooling parameters. TCS foods shall be cooled from 135F to 70F within 2 hours. TCS foods shall be cooled from 135F to 41F within a total of 6 hours. CDI - Cheese sauce containers discarded by PIC. Pasta moved to several sheet pans. Briskets moved to ice bath. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Chicken wings in make-unit measured 45-47F. TCS foods in cold holding shall measure 41F or less. CDI - Chicken wings moved to walk-in cooler to cool. Manager stated chicken wings could have been left out during lunch. 0 pts. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Mashed sweet potatoes in walk-in cooler did not have date mark and were made yesterday. TCS RTE foods shall be date marked if held longer than 24 hours. CDI - Sweet potatoes dated. 0 pts. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Cheese sauces were cooling in walk-in cooler at 42-44F from yesterday. Manager stated that cheese sauces were placed in ice bath with ice wand yesterday before putting in cooler. Ensure TCS foods are cooled using proper methods - using ice bath, using ice wand, constant stirring, leaving foods uncovered/loosely covered, etc. Cooling methods must be able to cool TCS foods from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce discarded. Leave cheese sauce in ice bath with ice wand longer so it makes it to 41F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on walk-in cooler door. Rusted parts of shelves in walk-in cooler. Equipment shall be maintained in good repair. Replace torn gasket and replace rusted shelves. 0 pts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Dust accumulating on some wire shelves in kitchen. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C - Lid broken on cardboard dumpster. // 5-501.114 Using Drain Plugs - C - Drain plug missing on cardboard dumpster. Contact property manager to fix lid and put drain plug on dumpster. 0 pts. |