|
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 corn on the cob 112F, diced chicken 116F, brussel sprouts 124F, sweet potato fries 116F, chili 133F, home fries 120F, potato wedges 127F, cooked onions 110F, cooked mushrooms 88F, and chicken breast 120-140F on front serving line holding below 135F. CDI items discarded and replaced or reheated for service. Suggest use TPHC for front line food items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw tilapia, raw chicken, marinara sauce and marinara sauce at patient prep unit near grill, chicken salad, sliced turkey, and tuna salad at patien prep unit by staging area, american cheese, swiss cheese, provalone cheese, pepper jack cheese, ham, lettuce, tomatoe at grill front area, and spring mix, lettuce at front salad bar above 45F. CDI items placed in freezer for cooling or discard. Suggest facility use TPHC for salad bar. |
|
31
|
0.50
|
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 diced chicken stored inside of covered deep plastic container cooling in walk in unit and cooling and only dropped 4 degrees in over and hour. CDI item placed on sheet pan and placed in freezer.
Only item that was not cooled using proper methods, left at half points. If issue continues can be escalated to full points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed lettuce, tomatoe, onions, and salad toppings stored under a sneeze shield but foods were close to front of shield where there was no form of protection was provided for items. |
|
38
|
0
|
Personal cleanliness |
No |
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 employee working with food while wearing a watch. |