|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed two of the four commercially prepared soups at the soup bar were put out for service before they reached 135F. Soups were broccoli cheddar and kale sweet potato at 123F and 119F respectively. The chili measured 136F and the thin Italian wedding soup measured 151F. None of the soups had yet been served when problem was discovered. CDI - Both soups were returned to the heating units and heated to above 165F before being put back out. PIC plans to coach staff and monitor more closely, especially for thicker soups. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many food items measuring between 42F and 45F and several others above 45F. CDI - a few of the cheeses were moved into cold units for rechilling but the rest of the TCS items were voluntarily discarded - paninis, falafel, salads, mashed potatoes, mac and cheese. PIC is addressing in the future with equipment adjustment and with rearranging foods. Paninis are being placed onto metal plate in cold case rather than onto boards atop plate. Food temperatures will be taken to monitor corrections. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 most cheeses are now date marked correctly but a few were found to still be out of compliance - examples: Thomasville Tomme cut 1/31, dated for discard 2/10 and stilton with blueberries cut 1/22 and dated for discard 2/19. CDI - items within the 7 day mark and measuring 41F or below were relabeled. Items above 41F and/or beyond the 7th day were voluntarily discarded. PIC will correct scale automatic labeling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths left on work surfaces rather than placed back into sanitizer buckets. REPEAT. |