|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pie crust stored on pan of raw pork chops in walk in freezer. CDI- Food arranged by final cook temperature. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed turkey wings reheating on stove that PIC said were partially cooked the day before, cooled to be cooked to completion today. CDI- PIC volunteered to disposed of turkey wings as it could not be determined if they reached final cook temperature initially. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed deep, sealed, and stacked pans of collard greens and macaroni and cheese cooling in walk in cooler since yesterday afternoon, more than 6 hrs, that were 48-55 degrees in the center. (repeat) CDI- PIC voluntarily disposed of improperly cooled foods. Gave PIC a cooling poster, will follow up within 10 days that cooling is properly conducted. |
|
21
|
1.50
|
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 large pot of gravy cooked 2 days ago that was not date marked. CDI- PIC date marked gravy. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 large pots in use to cool foods and deep, sealed, and stacked pans used to cool foods. CDI- Reviewed cooling methods with PIC, improperly cooled foods disposed of. Gave PIC cooling poster. Will follow up that cooling procedure and methods are properly conducted. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rolling condiment rack in kitchen needing cleaning of grease and build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed missing floor tile at can wash, and a displaced ceiling tile in front of walk in cooler needing replacing. Observed wall damage behind storage rack in prep sink area needing repairing. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed no working lights in walk in freezer (repeat)
GENERAL COMMENT: Facility cooks and cools large numbers of various foods, risk category to be changed to 4. Will follow up to verify proper cooling methods and procedure within 10 days. Investigated SR# 78494 |