|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw chicken stored on same shelf next to root vegetable in walk in cooler. CDI- Vegetable separated to shelf with other vegetables. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef broth cooled overnight in 5 gallon bucket at 48 degrees, cooling more than 6 hrs. CDI- Broth voluntarily disposed of. Reviewed proper cooling procedures and methods with PIC.
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 cabbage veg medley in a deep and covered tub ambient cooling since cutting 3 hrs earlier at 65 degrees in walk in cooler. Food cooling much too slow to reach 41 degrees in the next 1 hour. CDI- PIC moved cabbage to shallow tub and placed in walk in freezer. Observed at 41 by end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of foods in walk in cooler at 43 degrees,
and walk in cooler air temp at 43 degrees (see temp chart). CDI- PIC turned down walk in cooler temp. Observed air in walk in cooler at 40 by end of inspection. Due to borderline to 41 degree temps observed and foods are not kept more than 3 days, did not require foods to be disposed of. Observed prep cooler make table holding all TCS foods at 53 degrees (see temp chart), appears due to the heat in kitchen and top being left open during busy time as the cooler air temp was reading 40 inside and all foods in reach in of cooler were below 41. Facility may need to use other options to ensure food safety during busy times including ice baths, TPHC, or regularly rotating food out of make table. CDI- Foods had been in make table approx. 3 hrs according to PIC were moved to fridge to chill to 41 or below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beef broth improperly cooled in 5 gallon bucket. CDI- Broth voluntarily disposed of. Lettuce and cabbage activley cooling in deep, stacked, and tightly covered tubs. CDI- Lettuce and cabbage separated to shallow vented pans, observed at 41 by end of inspection, before 4 hr ambient cooling requirement. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice paddles stored in room temp water. CDI- Rice paddles washed and stored in dry containers to be changed at least every 4 hrs. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a plastic floor covering in walk in freezer peeling up and catching food debris, covering making floor difficult to clean. Observed ceiling tiles in dish area to be acoustic, not an approved type, not smooth or easily cleanable, needs replacing with approved ceiling type. |