|
16
|
0
|
Food-contact surfaces: cleaned & 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 stored on top of ice machine soiled with food debris. CDI: PIC sent can opener to be W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed ham salad cooling at a rate too slow to meet cooling parameters in reach-in portion of line make table. See temperature chart and violation #33 for details. CDI: Education provided and product placed into shallower portions and moved to reach-in freezer for rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and tomato being held above 41F in line make table. PIC stated product placed on line from walk-in cooler between 9am-10am. Product in walk-in cooler within temperature parameters. Other TCS foods in line make table within temperature parameters. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling (lettuce 38F, tomato 40F in 20 minutes). REPEAT VIOLATION. |
|
33
|
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 ham salad and chicken salad cooling in sealed plastic containers in reach-in portion of line make table. Observed ham salad and potato salad cooling in portioned containers in customer self-service case. PIC stated ham salad prepared @10:45am, chicken salad prepared @8:45am, and potato salad 04/12/25. CDI: Education provided and PIC moved product to walk-in cooler and reach-in freezers for rapid cooling. |