|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Cole slaw , noodles, and flounder prepped today and then placed in prep cooler at the service line and not at 41F or below. CDI - PIC removed the products and placed a sheet pan and into the walk in cooler to properly cool to 41F or below. Discussion on properly cooling foods prior to placing into service. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 grits from the day before in the walk in cooler without date marking. Observed tuna in the cooler drawer without datemarking. CDI- PIC voluntarily discarded the grits and tuna. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in sanitizing bucket below 200 ppm of quat. CDI - PIC remade the sanitizer and is now at 400 ppm of quat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked. Separate to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards along the prep line are scratched and scored.
4-501.11 Maintain equipment in good repair. Observed prep top cooler leaking water in the interior of the unit. Repair. |