|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drop a bottle of honey, pick it up with gloved hand and then begin yogurt prep. CDI: Employee was stopped, changed gloves, and washed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several food items cooling at a rate of 0F/min in walk in cooler after being pulled from line prep tops. CDI: Items uncovered and cooled at proper rate. Observed several boxed lunches cooling for a catering order. Tuna sandwich was cooling at a rate of .05F/min. Temperatures must be maintained or under control while facility has control of the food. Ensure that sandwiches are properly cooled to 41F prior to transport. PIC removed sandwiches from boxes and placed them in a single layer on a cart for cooling. EHS and PIC discussed the need to track cooling of catering items in order to ensure that food is kept in the temperature danger zone as little as possible and is delivered to customer at 41F or above 135F. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3/4 line prep coolers holding food above 41F. 2 coolers continued to rise in temperature and one was cooled down in the prep top. CDI: Items were relocated to the walk in cooler for rapid cooling to 41F as they were out for less than 2 hours. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 food items in walk in cooler cooling while tightly covered. CDI: Items uncovered to facilitate cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 3/4 line coolers above 41F. This is not enough refrigeration to operate at normal business levels. VERIFICATION REQUIRED |
|
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 bottom of lettuce cooler on secondary salad line with green build up. |