|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked turkey wrapped and not split cooling from yesterday and measuring 48F, cooked potatoes in large 5 gallon bucket cooling from yesterday and measuring 53F. CDI - turkey and potatoes were voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beans in walk in cooler measuring 42F, cut cabbage measuring 43F. CDI - PIC explained that walk in cooler air flow has been an issue and he is working with manufacturer to correct. Meanwhile, he rearranged items to correct issue, removing bags of peanuts which were blocking air flow. It was explained to PIC that next inspection, any TCS cold held foods measuring above 41F may have points deducted. |
|
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
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 no date marking on mac and cheese from yesterday, potatoes from Saturday, cooked turkey from yesterday. CDI - all voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer being stored in green bucket at front station. Bucket was labeled detergent rather than sanitizer. CDI - bucket removed and replaced with red bucket labeled sanitizer. |
|
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 cooked collards cooling in covered bus tubs, cooked turkey wrapped and not split cooling from yesterday, cooked potatoes in large 5 gallon bucket cooling from yesterday. CDI - collards were uncovered and stirred, meeting cooling parameters after correction, turkey and potatoes were voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sani bucket solution measured under 50 ppm quat. |