|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed one employee handling boiled potatoes with his bare hands, another employee handling tortilla shells with his bare hands, and a third employee slicing lemons with her bare hands and a fourth employee handling bagels with his bare hands. CDI by instruction. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple shellstock tags without the 'date of last sold' written on the tags. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one chub of deli turkey in direct contact with a raw beef roast and raw bacon stored over deli meats in the walk in cooler. CDI- storage rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed robot coupe disc attachments stored clean with visible food debris on them, a kitchen aid mixer in the walk in cooler stored clean with dried food debris on the meat grinding attachment, and 2 vegetable chopping devices stored clean with debris between the blades and the plastic 'teeth.' CDI- items set aside for recleaning. |
|
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 a garlic in oil mixture and a lemon butter mixture holding below 135F in a steam table. An employee stated the food items had just been prepared ~30 minutes prior. CDI- instructed employee to reheat foods on the stove top to above 135F. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf The facilities HACCP plan states that the pH meter will be calibrated daily by the kitchen manager and a log will be kept on file to verify this procedure is done. The facility is not maintaining a log that verifies the pH meter is being calibrated daily. The facilities HACCP plan also states the rice MUST be acidified to LESS THAN 4.2 pH. Observed several days where the rice pH was recorded at 4.2 without a corrective action. VR required in 10 days to check pH log calibration records. |
|
31
|
0
|
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 large metal containers containing racks of cooked ribs cooing in the walk in cooler while partially covered with aluminum foil. The ribs were 124F at 10:25AM and 84 at 12:15PM. CDI- instructed PIC to relocated ribs to a sheet pan and place them in the walk in freezer for more rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a Kitchen Aid mixer with a meat grinder attachment with a large crack in the meat dispensing tube. CDI- item discarded. |