|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. OBSERVED cooked spinach in the walk in cooler with mold spots on top of it. CDI. PIC discarded spinach. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. OBSERVED ice machine in need of cleaning. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P OBSERVED parcooking of chicken in the walk in cooler. EHS will email the documentation in order to receive approval of this process. VR within 10 days to ensure approval has been met and procedures are in place. |
|
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 foods in the walk in cooler reaching above 41F. Temps are located on temp log. Ambient air was approximately 44F-45F. Facility voluntarily closed due to unit not functioning properly. All cooked items were discarded before EHS left site. Verification will be conducted within 10 days to ensure temperatures are being maintained accurately. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. OBSERVED walk in cooler thermometer reading above 41F in the walk in cooler. Ambient temperature was about 44F-45F. Verification visit will be required within 10 days to ensure equipment is working properly. Technician arrived while EHS was on site. Ambient temperature on technician thermometer was reading between 33F-35F. Temperature on EHS thermometer was reading approximately 45F for ambient temperature. Thermometer in walk in cooler was reading approximately 42F before EHS left site. |