|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at baker's hand sink. CDI: PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at baker's hand sink. CDI: PIC provided paper towels. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 large plastic insert pan of spring mix being cooled in walk-in cooler. Product prepared @9:20am and @1:30pm product was still 45F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in make table and low boy. Product pulled from walk-in cooler @12:30pm. CDI: Education provided and product voluntarily discarded. Observed several TCS foods in walk-in cooler being held above 41F. See temp chart for details. Ambient air temp of unit 40F-42F. PIC contacted service repairman during inspection. Food employee moved all salvageable TCS foods to bread walk-in cooler so facility allowed to remain open. EHS provided education on checking delivery temps, keeping cold holding logs(of food, not unit temp), etc. PIC voluntarily discarded products. EHS will return within 10 days to verify facility repaired walk-in cooler. VERIFICATION REQUIRED. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach prepared today, 07.12.21, being held in walk-in cooler with no date label. Observed chicken prepared 07.11.21 being held in walk-in cooler with no date label. CDI: Education provided and PIC voluntarily discarded product.
**Going forward, failure to properly date label products immediately upon prep, can result in food being discarded. |
|
31
|
1
|
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 large plastic insert pan of spring mix being cooled in walk-in cooler covered with lid. Product prepared @9:20am and @1:30pm product was still 45F. CDI: Education provided and PIC voluntarily discarded product. Observed several small plastic insert pans with chicken&broc being cooled in walk-in cooler covered with lids and stacked 2 deep on sheet trays. Product prepared @10:20am. CDI: PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold temperature- TCS foods being held above 41F. See violation #20 for more details. REPEAT VIOLATION.
**Points not escalated due to points assessed on violation #20 |