|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed raw chicken prepped that morning cool 2 degrees in 76 minutes. CDI - Employee vented plastic container of raw chicken. 0 pts. |
|
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 breakfast pizza holding at 104F. CDI - Item placed on temporary TPHC. Item will be added to TPHC written procedures moving forward. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed pasta salad and spinach on salad bar holding above 45F. CDI - All items on salad bar placed on temporary TPHC. EHS will provide written procedures to use TPHC for salad bar moving forward.
Observed marinara holding in prep unit at 62F. CDI - Employee relocated marinara to walk in to cool rapidly.
Observed chicken holding in walk in cooler at 44F. Date mark stated it was made previous day. CDI - PIC vented pan to cool item rapidly.
Observed honeydew holding above 45F. PIC stated honeydew was prepared earlier that morning. CDI - Honeydew vented to cool rapidly.
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 items without date mark such as mixed veggies located in the prep unit. PIC stated they were prepared/cooked the previous day. CDI - Employee date marked items. 0 pts. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple items improperly cold holding in walk in cooler due to improper cooling methods. Observed sausage links and patties being cooled in prep unit after being removed from breakfast bar. CDI - Items in walk in cooler vented for rapid cooling. Sausage links and patties taken to walk in cooler for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 fajita sauce in bottle without identifying label. CDI - Employee labeled bottle of sauce. 0 pts. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored in dry goods area along with other cans. CDI - PIC discarded dented can. 0 pts. |
|
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 metal pans stacked wet in clean utensil area. 0 pts. |