|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed a few dented cans stored with cans in good condition. CDI: PIC moved dented cans to approved location. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large, plastic bus tub of chicken breast being held above 41F in walk-in cooler. Product prepared 12/17/20. CDI: PIC voluntarily discarded product. Observed several TCS foods in both sauce and salad make tables being held above 41F. Foods prepared on or before 12/17/20 and held in unit overnight. Temperature of sauce make table- 49F. Temperature of salad make table- 41F. PIC contacted serviceman during inspection. Facility to keep only non-TCS foods in make tables until repaired. PIC voluntarily discarded. EHS will follow-up with facility within 10 days to verify units properly hold temperature. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Due to having long-term cold holding issues, EHS implementing a Risk Control Plan. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in facility date labeled 12/18/20. Food employee stated products were prepped yesterday, 12/17/20. PIC explained delivery truck comes on Thursdays and that Thursday is bulk prep day. Food employees labeled products with incorrect date. CDI: PIC backdated labels with correct date. REPEAT VIOLATION. |
|
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 thick, large plastic bus tub of chicken breasts cooled overnight covered with plastic lid. Product temperature of 43F. CDI: Education provided and product voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sauce and salad make tables not holding temperature. Sauce make table- 49F. Salad make table- 41F. TCS foods in both make tables holding above 41F. PIC contacted serviceman during inspection. Facility agreed to place no TCS products in unit and to work out of pasta make table until other unit repaired. See violation #20 for more details.
GENERAL COMMENT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards being stored on clean dish shelf. PIC stated new boards are being order in early January. |