|
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 large pot of collard greens cooling approx. 4 hrs with no cooling methods at 98 degrees. CDI- PIC disposed of collard greens. (repeat) Will follow up that facility is using proper cooling procedures and methods. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra in hot box at 109 degrees, PIC said okra has been in hot box since morning hours. CDI- PIC voluntarily disposed of okra, all other foods in hot box were 135+. Observed fried chicken on service line at 119 degrees, said to have been on service line 30 minutes. CDI- Chicken removed and placed in walk in cooler to cool. |
|
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 pot of collards improperly cooled without cooling methods and large pot of gravy starting the cooling process with no cooling methods. CDI- Collards disposed of, gravy separated to shallow pans to properly cool.234567-1781wq k K |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed raw beef ribs in prep sink compartment right next to raw chicken in next sink compartment subject to potential contamination from raw chicken splashing over into sink compartment. Did not see actual contamination. CDI- beef ribs removed from prep sink and placed in walk in cooler, so chicken can continue being prepped. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed worker cutting and washing cabbage while wearing a ring with large stone and designs. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Food code requires produce to be washed before cutting. Observed worker cutting cabbage first, then washing cabbage. CDI- PIC corrected employee. |
|
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)
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored in walk in cooler co-mingled with restaurant food. CDI- PIC disposed of the employee food.
GENERAL COMMENT: Will follow up within 10 days to verify proper cooling procedures and methods. |