|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored on shelf above open container of kale. CDI: chicken and kale locations were switched. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on several containers in back by reach-in freezer. Remove stickers and sticker residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the interior top of ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large bag of mixed greens holding at 52F in prep top cooler. Bag was way over chill line. Observed chicken salad holding at 47F in prep top cooler. Observed side items holding at temperatures above 45F without TPHC stickers on them in small display cooler. CDI: smaller amount of mixed greens was placed in prep top below chill line. Chicken salad was taken to walk-in to quickly cool. Side items were relocated to walk-in to quickly cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). REPEAT Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed side items without TPHC stickers. Items were being held at temperatures above 45F. CDI: items were taken to walk-in to quickly cool as PIC stated they had not been there very long. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT Observed individually portioned chicken rolls tightly stacked in large container in walk-in. Observed chicken salad cooling in prep top cooler. CDI: chicken portions were separated out onto shallow pan where they quickly cooled. Chicken salad was relocated to walk-in to quickly cool. EHS suggested if in the middle of lunch and chicken salad (etc.) is needed, to only fill half the container in the prep top to still give product a chance to cool properly. Prep top units are designed to hold foods cold, not to cool foods.
NOTE:Discussion was had with PIC about cooling hot foods like soups in freezer, in ice baths, or by periodic stirring while cooling. |
|
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 walk-in cooler shelving with heavy rust. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on dry storage shelf by reach-in freezer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P REPEAT Observed bell missing from back flow prevention device on mop sink. Replace part. |