|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 sliced tomatoes cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC uncovered product for more rapid cooling. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed original nuggets and spicy nuggets being held below 135F under heat lamp. PIC stated time is used for quality, temperature for food safety. CDI: Food employee voluntarily discarded product. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vanilla shake mix being held above 41F in shake machine. Food employee stated product placed into unit @8am. CDI: PIC voluntarily discarded product. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed sliced tomatoes and chopped lettuce being held using TPHC with no time stamps. Food employee stated product placed into unit between 9am-10am. CDI: Education provided and food employee labeled product with time stamps.
**Going forward, failure to label with time stamps at beginning of TPHC period can result in food being discarded. |
|
33
|
0.50
|
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 sliced tomatoes cooling in walk-in cooler covered in plastic wrap and densely packed. Food employee stated product prepared between 8am-9am. CDI: PIC uncovered product for more rapid cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shake machine in poor repair- unable to maintain shake mix at 41F or below. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup along “ledge” of ice machine. |