|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two buckets of washed lettuce lined with takeout bags not approved for food food storage. CDI- Bags removed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various foods: cooked onions at 118 degrees, cooked burgers at 123 degrees, and beef stew on top of stove at 126 degrees, not being temperature controlled. Foods had been out of temp for 30 min to 1 hr acc. to PIC. CDI- Burgers and onions reheated to 165 for proper hot holding at 135 min, stew placed in an ice bath in walk in cooler to proper cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a flat of eggs being held at room temp that were not being time marked per TPHC procedure. CDI- Flat of eggs time marked. |
|
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 Observed several instances of improper cooling methods in use for various foods: Observed rice intially cooling in an ice bath that was moved to a deep and sealed 5 gallon bucket before fully cooled, rice observed at 75 degrees 1 hr 45 min since cooling began acc. to PIC. CDI- Rice moved to shallow uncovered pans, observed at 68 degrees 10 min. later. Observed a few containers of cooked beans tighly covered in WIC cooling 1 hr at 85 degrees. CDI- Beans moved to walk in freezer and ventilated to speed cooling process. CDI- Observed beans at 60 degrees 30 min later. Cooling procedure/ methods handout given. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in prep room at room temp, no thawing methods in use. CDI- PIC moved chicken to WIC.
GENERAL COMMENT: Investigated SR# 77878 during inspection. |