|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain quat sanitizer at 150-400 ppm to be effective. Observed sanitizer in 3 comp sink lower than 150 ppm, 3 comp sink faucet is leaking and likely diluting sanitizer. CDI- Sanitizer made to proper strength. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat previously cooked foods to 165 within 2 hrs. Observed potato soups hot holding at 116-130 in hot hold unit that had just been heated in steam unit and then removed for hot holding, appears they did not reach 165 within initial heating. CDI- Soups reheated to 165 for hot holding. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cool foods from 135 to 70 in two hrs and 70 - 45 in 4 more hrs. Observed pasta salad cooked and cooling for approx 2.5 hrs at 80 degrees in walk in cooler. Observed baked chicken cooked, prepped, and cooling for 2 hrs at 100 degrees. CDI- Items placed in shallow pans and rapidly chilled in walk ins. Observed both items to have reached 56 degrees 30 min later. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot hold foods at 135 min. Soups not reheated properly were hot holding at 116-130. CDI- Soups properly reheated to 165 for proper hot holding at 135 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed two pans of noodles and a pan of meatballs cold holding in drawer cooler at action station (pasta station) between 60-100 degrees. Appears foods were cooked, partially cooled and then placed in drawer cooler before they had properly cooled for proper cold holding. CDI- Allowed facility to complete TPHC procedure for action station and use TPHC for the out of temperature foods, they are to be disposed of by end of lunch at 2:00 PM. PIC will use TPHC in the future for this station. Observed some romaine lettuce cold holding at 53 degrees at salad bar and some cut tomatoes cold holding at 50 degrees, likely had not cooled enough to properly cold hold. CDI- Items removed from bar and chilled to 45 or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Maintain 7 day shelf life for all required TCS/RTE foods. Observed mozarella cheese stored 10 days, only exempt cheeses are allowed more than 7 day shelf life, fresh mozarella is not exempt from date marking. CDI- Cheese dispsosed of. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Use approved cooling methods. Observed macaroni salad placed in walk in cooler in amounts too deep to properly cool. Observed chicken in walk in freezer in deep amount. Observed cut lettuce prepped and placed in very deep tub, too deep to proper cool lettuce back to 45 or below wihin 4 hrs. Need to use shallow and vented pans, ice baths, quick chilling equipment, and other effective cooling methos. CDI- Proper cooling methods used to ensure all foods meet proper cooling temperatures. |
|
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 racks in a couple refrigerators, especially fridge unit at sandwich prep area that are rusting, needing replacing soon. 3 comp sink has a leak, needs repair.General Comment: Facility is temporarily serving only on single service items as dish room is being renovated and dish machine is being replaced within the next week. All dishes are being washed at 3 comp sink. TPHC will be used at action station for the future. |