|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Found personal containers of oreange juice, partially consumed, on top shelf of walk-in cooler, over retail food. CDI- drinks moved. |
|
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: Found one order of wings tightly covered from overnight at 43 F. CDI- voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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: Found many items in walk-in cooler, reach-in units, and prep tops not date marked. Return visit within 10 days to ensure date marking system is established in facility. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Wings cooled from over night 43F, tightly covered. Observed various foods cooled overnight tightly covered and in some dense volumes. All were 41F by noon today. Leave cooling foods uncovered and in smaller volumes in oder to ensure cooling parameters are met within 6 hours. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Both back doors standing open with no barrier to pest or windblown debris from outside. CDI- doors closed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some food debris on non-food contact surfaces of slicer. Food debris and residue building up on shelves in walk-in cooler. |