|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed berries and grapes stored on shelf above washed and ready to eat broccoli in walk in cooler. CDI - broccoli relocated. |
|
18
|
0
|
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 previously cooked and cooled chicken tenders which were removed from refrigeration for prep and placed back into reach in unit ambient cooling at 52f still at 52f 1 hour later. Cooling rate of 0 degrees per minute. CDI - tenders placed in walk in freezer to chill - EHS verified at 36f 15 minutes later. Tenders would not have met cooling parameters without EHS intervention. |
|
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 hot dogs prepared and placed directly into hot holding cabinet approximately 1 hour prior. Hot dogs holding at 119f. CDI - PIC reheated to 165 within the allotted 2 hour timeframe and placed back into hot holding. Pre-heating of buns recommended prior to assembling hot dogs and other similar sandwiches to prevent temperature loss during preparation. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed breakfast sandwiches and breakfast biscuits in service using TPHC with no written procedures available. CDI - PIC and EHS completed TPHC procedures during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken tenders cooling in deep plastic container tightly sealed with lid cooling in upright cooler. Observed sliced deli meat on pan in deep piles crowded together cooling in same upright unit. CDI - items uncovered and spread onto sheet pan moved to walk in freezer to facilitate rapid cooling. Use methods that allow air flow around food when cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant accumulated debris on walk in freezer floor and buildup on floor under dish machine in dish room. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored in food prep area. Designate an area away from food or food contact items for the storage of employee beverages. |