|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad and cole slaw freshly prepped and not chilled to 45 or below to properly cold hold. Items were in non effective ice baths at 70-54 degrees. CDI- Potato salad moved to shallow pans in walk in freezer to be used for dinner service, observed at 41 by end of inspection. Slaw rapdily chilled to 41 in freezer and placed in proper ice bath on service line. Observed several salad bar items held out at room temp for extended time before they were to be placed on salad bar including salami at 49 degrees, spinach at 54 degrees, beets at 50 degrees, tuna salad at 49, and hummus at 49 degrees. CDI- Items moved to walk in cooler to properly chill to be used for dinner service. Be sure to prep less at a time to ensure foods quickly chill to 45 or below before cold holding for service. Reviewed TPHC procedures with PIC and offered this as an option if having difficulty cooling/ cold holding these items. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 containers of baked beans and pulled chicken in walk in cooler not date marked, prepared 2-4 days ago. Items voluntarily disposed of by PIC.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several deli meat sandwiches in fridge date marked for 8 days ago. Date mark required foods are allowed max 7 day shelf life. CDI- Sandwiches voluntarily disposed of by PIC. |
|
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 deep pans of slaw and potato salad cooling in improper ice bath for service. CDI- Potato salad moved to shallow pan and placed in freezer and slaw rapidly chilled in freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Several areas of ceiling above prep area/ 3 comp sink area are badly peeling, need repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Maintain hoods clean. Hood filters need cleaning of major dust build up. |