|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a container of chicken broth that only cooled three degrees from 91 to 88 in ten minutes (0.3 per minute). CDI- chicken broth was reheated to 165 F and allowed to cool properly. REPEAT. Half points taken due to improvements. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep coolers that were above 41 F. PIC stated that items were placed in coolers at 11 am. CDI- Items were taken to walk-in cooler and allowed to chill. VR- facility has ten days to repair coolers properly. Until then, ice will be used on units to help keep food at or below 41 F . |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Thaw food according to written procedure. Observed a frozen turkey thawing at room temperature. CDI- PIC placed turkey in walk-in cooler to thaw. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed macaroni salad stored uncovered in dry storage area before prep. CDI- Item was placed at proper prep area. Also, observed a tote of raw pork chops stored in floor of walk-in cooler. CDI- Tote was placed on bottom shelf of cooler. |
|
45
|
1
|
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. Prep coolers at serving lines are not holding proper temperature. PIC stated that he called maintenance to come out to repair unit, but did not hear anything back from them. PIC called repair person during inspection. They are scheduled to come check and repair units on Thursday 12/19. |