|
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 milk inside of prep cooler 1 and 4 with temperatures above 41F. PIC stated milk was open around 6:30 this morning, millk was still in cooling process. CDI- Milk will be used for immediate service.
Suggested that facility use TPHC on milk cartoons during the morning time when the facility is busy. Milks are often left out on the counter top in between drinks causing the temperature to rise. PIC stated she will turn down the temperature on the units and if that strategy does not work then facility will implement TPHC. *Compliance visit will be made within 10 days to ensure facility is using proper method to keep milks at the right temperature* |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat Violation, Full Points-1- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer containers used for wet wiping cloths being stored directly on floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat Violation, -0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-use cups being stored with only half of the cups inside of the cup holder. The other half were not protected, being open to contamination. Suggested that facility keep cups inside of sleeve that are not in cup holder. |