|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P). Cheese dip did not cool down to 41F within 6 hours. Time/temperature control for safety food shall cool from 135F to 70F within 2 hours and from 70F to 41F in an additional 4 hours. CDI: Cheese dip was discarded.
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P. Sliced tomatoes in the prep cooler did not reach 41F within 4 hours. CDI: Tomatoes were discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Salsas at the salsa bar were cold holding above 41F. Raw meat in the low boy was cold holding above 41F. Time/temperature control from safety food shall be held at 41F or below. CDI: Salsas were discarded and raw meat will be held on time until cooler is repaired. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Cheese dip was cooling in large containers in the walk in cooler. Cooling shall be accomplished by using one or more of the following methods based on the food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food into smaller a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. When placed in cooling equipment containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination when cooling. CDI: Staff was educated and will place the food in smaller containers and in the walk in freezer to cool down then relocate to the walk in cooler once it has reached 41F. Cheese dip was discarded. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf). Ants were observed in the back drink station. Dead roaches were observed in the dry storage room. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pest are found, such as trapping devices or other means of pest control. I strongly suggest having establishment treated twice per month instead of once until problem is solved. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). The low boy cooler and the salsa bar are not able to maintain food at 41F or below. Equipment shall be maintained in good repair. |