|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold holding above 41F. See temperature chart. As of January 1, 2019 all items in cold holding must be maintained at 41F or below. CDI- Items above 41F moved to blast chiller for rapid cooling. Tomatoes and lettuce above 41F placed on TPHC today. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open container of pizza sauce dated 12/14. Ensure all TCS foods are discarded once expired. CDI- Pizza sauce voluntarily discarded.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed several containers of chicken salad dated 1/3. Through conversation is was determined the chicken used to prepare the chicken salad was cooked and cooled yesterday. The date mark must be the date of the oldest TCS item, not the date the chicken salad was mixed or packaged. CDI- Date changed to 1/2 on all containers of chicken salad that were not properly date marked. Repeat violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 facility holding both hot bars on time. The begin and end times for today had not been filled out on log sheet. Looking back through log sheets there were several days that had not been properly marked. The written procedures could not be located for TPHC. Ensure the begin and end times are put on log sheet as soon as TCS foods are taken out of temperature control. Written procedures must be accessible at all times for TPHC. VR- Verification visit will be made to facility to ensure compliance. TPHC procedure forms provided to facility today. Repeat violation. |
|
31
|
0
|
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 pizzas in the grab n go cooler at 50F. Pizzas were prepared this morning. It was determined pizzas were not properly cooled before placing in grab n go unit. All other items in this unit were 41F or below. Chicken ceasar wraps were in a separate grab n go cooler at 45F. Chicken wraps were also prepared this morning. All other items in this unit were 41F or below. Chicken wraps were not properly cooled. Ensure all TCS foods are cooled to 41F or below before placing in holding units, these units will not properly cool TCS foods. CDI- Pizzas and chicken wraps taken to be cooled to 41F or below before placing backing in grab n go units. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris/residue inside several cooler units. Detailed cleaning needed and cleaning frequency increased. Repeat violation. |