|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14: Observed chicken biscuits at 10:50 AM at 74 F that were finished cooking at 7:15 AM. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded. See #33. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18: Observed mozzarella cheese with a discard date of 4/1. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15: Observed chicken biscuits tightly wrapped in aluminum foil. 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 CDI: Educated PIC on cooling methods. PIC voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11: Observed 1 box of food stored on the floor of WIF. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113: Observed side door open on dumpster. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12: Observed dust build up on ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11: Observed a couple holes in the walls, specifically above handsinks and dish machine, that need to be patched. Physical facilities shall be maintained in good repair. |