|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in the walk in cooler. CDI- PIC was educated and foods were rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with rusted blade. CDI- PIC stated that they will replace the can-opener and not use it for servicing any longer. |
|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grilled chicken breast fail to reach reheat temperature in 2 hours. CDI discarded. Repeat |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs, Housemade ranch, and catered sandwiches were being stored in the cold hold unit flip top and reach in above 45 degrees. Creamers were storing in ice bath above 45 degrees also. CDI- Hot dogs and housemade ranch were placed in the freezer to aggressively cool, creamers were discarded and catered sandwiches were put on tphc until foods were delivered within 4 hours.
General Comment** Facility has elected to go on tphc for catered sandwiches., Informed them of guidelines when doing tphc and emailed a blank template to use for documenting the process. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Several foods were cooling with plastic wrapping still covering food. CDI- plastic wrapping was removed and foods were placed in the walk in cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils./2-303.11 Prohibition-Jewelry - C Observed food employees lacking hats and wearing watches. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of the cold hold unit along racks, clean exterior of grill station.
General Comment: Facility is using large trash can shaped container as a storage bin for sugar. Ensure that food contact surface containers are not cleaned in the mop sink. Recommend down-sizing utensil size to what can only fit in the basin of a 3 comp sink. |