|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items above 41F in the sandwich prep cooler top. Grilled onions, pulled chicken, mozzarella, lettuce, tomatoes and ham were prepped this morning. CDI (corrected during inspection) by designating the top shelf of the WIC for cooling of all foods. Foods were moved to this shelf is directly across from the fan so cold air blows across foods for proper cooling. Also use metal pans to assist in keeping food cold. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two ham & swiss wrapped sandwiches in the grab and go display case with smeared dates. Facility uses a sharpie marker. CDI by redating sandwiches with the date. |
|
31
|
1
|
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 pulled chicken, wrapped pans of tomatoes and covered ham cooling in the small WIC after being prepped. Don't cover food until it is cooled to 41F and use the top shelf of the WIC as stated in #20. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed stand up freezer handle broken. Area is hard to clean. Discussed fixing the handle. |