|
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- Observed several turkey chubs cooling since 12:20PM to still be 97F-101F at 3:30PM. CDI- PIC voluntarily discarded the items. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic in oil, cut tomatoes, pepperoni, cheese, pizza sauce, and spinach at the pizza prep unit above 41F, see temp chart. Observed cheese, cut tomatoes, grilled chicken, sliced ham, sliced turkey, sliced cheese, and pepper jack cheese above 41F at the sandwich prep cooler. Both cold holding units were functioning above 41F. A VR will occur no later than 10/1/21 to ensure all cold hold units are maintaining TCS foods at or below 41F. PIC voluntarily discarded the items that were unknown of when prepared. PIC was able to blast chill other items to quickly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed tuna salad and chicken salad both dated for 8 days. 9/17-9/24. CDI- PIC voluntarily discarded the items. |
|
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- Observed several turkeys documented to not meet first 2hr cooling parameter. Items were tightly wrapped in foil. Observed sliced London boil at 43F and placed into display case prior to being cooled to 41F. Observed boiled eggs at 45F covered and cooling in the walk in cooler. Observed sushi placed at grab n go still at 43-45F and not cooled to 41F before placed into service. CDI- PIC voluntarily discarded the turkeys, placed the boiled eggs, sushi and London boil in the blast chiller to quickly cool. |
|
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 two prep units, pizza and front sandwich prep, functioning above 41F. EHS will follow up with facility to ensure units are functioning properly and maintaining TCS foods at or below 41F. |