|
20
|
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 raw chicken and raw tilapia in reach in drawer by patient area above 41F; mozzerella, sliced turkey breast, meat sauce, tomaotes sauce, slice cheese, and shredded cheese in reach in units above 41F; mozzerella, calzone, and stromboli above 41F in pizza area. CDI items discarded or cooled down to 41F. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 foods in prep top at patient area, action station, and grill area without time stamps posted when food pulled from temperature control and area was actively used for food service. CDI time stamps written. Repeat. |
|
31
|
1
|
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
Observed whole wheat penne, spaghetti, and ziti pasta cooling in reach in unit that is frequently used for service. CDI items moved from unit and placed in reach in freezer for cooling. Repeat. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thaw food under refrigeration or fully submerged under water with water above product to agitate particles and ensure water is no more than 70F.
Observed ground turkey bags thawing in tilt skillet without running water and 81F water coming from spout. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed interior of reach in units, racks in equipment, and gaskets in need of cleaning. Repeat. |