|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above ready-to-eat foods in walk in cooler. CDI - PIC relocated mushrooms to correct storage order. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 chicken wings in cold hold drawer not cooling within parameters. CDI - PIC stated it would all be served within 30 minutes. EHS recommended cooling in walk in cooler until chicken wings are 41F before placing in cold hold drawer.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ham cooling in reach in for packaged items. PIC stated ham was recently used for portioning and dicing. Ham was not meeting cooling parameters; see temp. chart. CDI - Ham was uncovered and placed in walk in cooler. |
|
21
|
1.50
|
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 large container of feta in walk in and small container of feta in prep unit without date mark. PIC stated they were both opened the previous day. CDI - PIC properly date marked both containers for 6/25.
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 tzatziki container with date mark of 6/14 in prep unit. CDI - Tzatziki voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken wings in cold hold drawer not manufactured for cooling. CDI - PIC stated it would all be served within 30 minutes. EHS recommended cooling in walk in cooler until chicken wings are 41F before placing in cold hold drawer.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ham cooling in reach in for packaged items not manufactured for cooling. PIC stated ham was recently used for portioning and dicing. CDI - Ham was uncovered and placed in walk in cooler. |
|
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 sanitizer buckets with wet wiping cloths at a concentration of 50 ppm quat sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside and outside of toaster oven in need of cleaning. Observed bottom part of cold hold drawer unti with food debris and residue in need of cleaning. Increase cleaning frequency. |