|
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 Broccoli in the steam well on the line and in the warmers not under temperature control. PIC Travis advised both were just prepared and placed less than one hour prior. CDI- time implemented as a temporary control for hot hold of broccoli. PIC was also advised to monitor the beans at the same station as certain places in the kettle were at 120F-122F. Beans were stirred twice and 135F observed. See chart |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Sliced tomatoes at reach in cooler on line and small quarter pan of potatoes at main line not date marked. Lead pan of tomatoes dated with preparation and discard date, but not the pan after that one. Pan of potatoes placed in prep top cooler, date labels placed on top of plastic wrap covering containers. Plastic wrap was removed when station opened, leaving pan unlabeled as required. CDI- PIC advised of system for both. PIC was advised to have system extended to all containers or other means to effectively ensure compliance. Pan to be labeled. Repeat/ difference of commercial labeling issue from previous inspection. |
|
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. Shredded cheese tightly covered in reach in cooler at the line. Cheese not cooling at approved rate. Sandwiches prepared for pick up by staff for patient cooling in sandwich cooler; temping at 57F. When circled back to check for temperature; sandwiches were gone and staff advised that no one checked the temperature. Sandwiches had been prepared approximately one hour prior. CDI- Method for cheese cooling corrected; sandwiches delivered in less than 1.5 hours of preparation.
Comment:
Sausage cooling in walk in cooler. PIC advised that they will likely discard due to preparation of too much for this morning's large food service to feed hospital as part of holiday service. Cooling temperature was checked (75F); PIC opted to discard , advised that hehad not planned to re-use them. |
|
47
|
0.50
|
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. Dried debris on shelving in walk in units and some prep cooler units, and underneath table top equipment. |