|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
The following items were found off temperature: cheese (43F) flip top, salad (43-44F) cooler drawer, slaw (43F) Cooler drawer. There was some salad preparation that had happened earlier and there is some question on whether the salad cooler drawers are operating properly. Salad was discarded and new brought from the walk in cooler. WIC held foods at 34F, when rechecked the salad in the drawer was 41-43F. CDI Maintenance will be called to check this cooler.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Tomato’s are sliced in bulk, placed into a container with a lid, and then placed into the reach in cooler. Cheese is separated and then tightly wrapped and placed into the reach in cooler. Allow items to cool to 41F or less before placing in reach in cooler and do not over stock the cooler, allow air to flow in coolers. Before tightly wrapping and adding lids, allow items to cool. CDI
3-501.15 - Cooling Methods: 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 |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Cups at the drive thru station are being overfilled in the holsters and sat on trays to the side, please store with the lips of the cup down in the holster so contamination does not occur to the lip of the cup.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |