|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed short ribs in the 3DRIC with temp of 50F for more than 4 hours. CDI-PIC voluntarily discarded food item. Also observed multiple pans of ground beef in the 2DRIC-Back with temp of 55F for less than 4 hours. CDI-PIC cooled food items correctly. See temp log. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed raw ground beef in deep containers and covered while cooling. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination when cooling and in shallow pans. CDI-PIC uncovered food items and places on shallow pans for rapid cooling. Foods were cooled at correct rate and the second attempt. See temp log. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed wet stacking of clean dishes on the dry utensil shelf. Clean dishes shall be air-dried. CDI-PIC moved dishes to the three compartment sink to rewash. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employees personal drink stored in 3DRIC near food for sale. Store employee food and drinks in a designated area away from food prep areas to prevent contamination. CDI-PIC relocated personal drink to an appropriate location. REPEAT VIOLATION |