|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table. CDI- Drink removed. |
|
8
|
0
|
Handwashing sinks, supplied and 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 dish room handsink. CDI- Paper towels provided. |
|
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 meat slicer stored as clean with some food residue left on blade guard. Observed pan in dish area stored as clean with significant food debris left on it. CDI- Dirty items re-cleaned. |
|
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 two pans of lettuce in ice baths at 55 and 58 degrees. Lettuce was stacked higher than ice in ice pan making ice bath in-effective. CDI- Lettuce rapidly chilled in walk in cooler to 41 and pans set in ice baths with ice as high as lettuce to ensure proper cold holding. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hamburgers cooked and cooled yesterday not date marked in drawer cooler. Observed opened bags of TCS guacamole in fridge and prep cooler with no date marking. CDI- Burgers date marked, bags of gaucamole voluntarily disposed of by PIC and Cook.
GENERAL COMMENT: A few salad bar items observed at 45 degrees. Reminder: TCS foods will need to be stored at 41 degrees F
starting 1/1/19. Facility cooks beef roast and cools to serve cold on salads. Be sure beef roast is cooked min. time temperature requirements of 3-401.11 or ensure (if under-cooking roast and serving cold) that roast has a posted consumer advisory per 3-401.14. PIC said roast is fully cooked to FCT of 130 degrees. |
|
31
|
0
|
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 cooked and tightly wrapped pork loin cooling for approx. 4 hrs at 48 degrees in walk in cooler. Food was cooling at proper rate but ensure foods are vented (not tightly wrapped) to speed cooling process. CDI- PIC un-wrapped pork roast to speed cooling. |