|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee cleaning a towel inside handsink. CDI - Spoke with PIC and employee about only using handsink for handwashing. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT. Observed covered sliced tomatoes in cooling process drop 1 degree in 43 minutes and covered cut cherry tomatoes drop 4 degrees in 43 minutes. Items uncovered to allow airflow for faster cooling, but tomatoes have only dropped 1 degree in about an hour. CDI - All tomatoes in cooling process taken to freezer for cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut lettuce, chicken, sliced cheese, sundried tomatoes, napa chicken salad, steak, sliced turkey, 3 containers of sliced tomatoes, shredded mozzarella, and gorgonzola cheese maintaining temperatures 43F-50F. See chart above. CDI - All TCS foods in prep unit closest to milk cooler placed on time control. Work order has been placed on unit. VR to be done by 12/4/20. All other items either taken to WIC for cooling or voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 opened gallons of milk without date marking. PIC unsure of when they were opened. CDI - Items voluntarily discarded. |
|
22
|
0
|
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 all creamers (2%, almond milk, half n half, etc.) on self serve line placed on TPHC for 6 hours. All items are at 39F-44F, but items are time stamped with wrong times. Time in labeling machine was not updated to recent time change. CDI - Time stamps corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed several containers of cut tomatoes, napa chicken salad, quinoa/rice mix in cooling process but all items were covered with plastic wrap or lid. CDI - All items uncovered to allow more airflow for faster cooling.
No signature needed due to COVID-19 guidelines. |