|
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 potato and pasta salad being held on ice at front service line holding between 61 and 62F. CDI PIC voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 cooked chicken, pulled pork and cooked sausage without a date PIC stated they were all made on Saturday. CDI PIC voluntary discarded all items. Repeat |
|
31
|
0
|
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 macaroni at start of cooling process in uncovered bus tub, half full. CDI - recommended product be placed into shallower pans and PIC did so. |
|
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 wiping cloths stored in sanitizer bucket at 0 ppm quat. CDI employee dumped and refilled sanitizer to correct concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed plastic cups and lids at front service station without a protective barrier to prevent contamination. CDI PIC covered plastic cups and lids. |