|
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 breakfast sandwiches such as egg and cheese biscuits at 86F under heat lamps. Observed cooked peppers and onions at 118F in the hot holding cabinet. CDI- the biscuits were voluntarily discarded and the peppers and onions cooked less than 30 mins prior to arrival and were reheated to 180F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small tray of milk cartons stored inside a stand up cold holding unit on the patient delivery side at 46F. The unit was recently opened several times during a rush. The unit was documented to be at 34F on the morning log 2 hours prior to arrival. CDI by moving the items to another cooler to allow for cooling down to 45F. No other TCS items are stored in this unit. PIC is to monitor to ensure the unit returns to proper temperature and if not call in unit for repair. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
I ob3-501.15 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 a deep, covered plastic container of cut lettuce cooling at a 54F at arrival and rechecked at 50F one hour later ( 0.067 degrees F per minute). Allow for methods that demonstrate rapid cooling at .12F per minute. CDI- product was moved onto sheet pans and uncovered to shock in the walk in freezer and re-checked at 44F after 30 mins. Discussed changing the procedure and method by uncovering and using shallow pans for cooling the cut lettuce to allow for a more effective, rapid cooling method. Product would have achieved 45F after 3 additional hours. Some improvement has been noted with other salad bar products previously noted for cooling method. Repeat violations will result in full point deductions. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed 2 torn gaskets. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
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 blown out lights in 2 different hood systems. |