|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Found partially cooked chicken stored over beef in reach-in portion of prep unit. CDI- chicken removed and cooked off to 188 F immediately. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found partially cooked chicken in prep unit at 37 F. Fully cook chicken, and all other meats fully before cooling down. Interrupting the cooking process before fully cooked temperature is attained requires approved procedures. CDI- chicken cooked off to 188 F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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: Found vegetable soup cooled from overnight at 48F. CDI- soup voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found foods in hotbox and steam table holding below 135F. Refer to temperature chart. CDI- all food reheated in microwave and oven to above 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date marking is inconsistent in facility. Many prepared foods with no date marking in prep units and refrigerators. CDI-Allowed to date. Date marking will be checked when return visit is made for thermometer verification. |
|
31
|
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: Found high, deep volume of vegetable soup was not adequately cooled from overnight. Freezer and ice bath in prep sink are utilized for cooling but, but keep food in freezer and ice bath unitl 41F is attained. CDI- discussion and education. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility does not have a thin probe thermometer. Verification required. |
|
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. Some shelves in walk-in with peeling coating. |
|
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. Some shelving in walk-in with food residue attached. More frequent cleaning needed. |