|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored next to pan of food on prep table during food prep. CDI- Drink removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer not used today stored with food build up on blade and blade guard. Needs cleaning. CDI- Slicer broken down for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P Observed beef roasts in hot holding and at carving station under 130 degrees (obs. at approx. 107 degrees) . PIC said roasts began cooking process approx. 2 hrs earlier to a final cook temp of 125 degrees. Unknown if roasts reached final cook temp of min. 130 degrees per 3-401.11. CDI- Roasts were put under TPHC since total cook and serve time was less than 4 hrs with PIC saying all left over roast would be disposed of. A consumer advisory for the beef roast was placed at carving station during service in case roast had not reached proper final cook temp. Ensure all roasts reach proper cook/ time /temp requirements of 3-401.11 or ensure written TPHC procedures are made and available for roast and proper consumer advisory is posted with TPHC time procedure starting when roast is first removed from cold holding to start cooking process. |
|
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 Observed facility hosting a special event buffet with serveral foods on buffet and several foods hot holding in hot boxes for the buffet less than 135 degrees. Foods less than 135 on buffet included: roast at 107 degrees and egg fritada at 109. Foods in hot boxes for buffet less than 135 included: grilled chicken at 114, rice at 107, salmon and shrimp at 114, and beef roast at 107. CDI- As foods were in process of service for brunch and had been prepped and were to be held less than 4 hrs, PIC used TPHC procedure for all foods on buffet and in hot boxes. All food from buffet and out of temp in hot boxes were disposed of at end of brunch (less than 4 hrs total). This event was a one time special event. If hosting such an event again, be sure TPHC procedure is in writing and being properly followed or maintain temperature control. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on buffet less than 41 degrees including: pasta at 60 degrees, steamed asparagus at 53 degrees, and lettuce at 60 degrees. As foods were in process of service for brunch and had been prepped and were to be held less than 4 hrs, PIC used TPHC procedure for all foods on buffet. CDI- All food from buffet were disposed of at end of brunch (less than 4 hrs total). This event was a one time special event. If hosting such an event again, be sure TPHC procedure is in writing and being properly followed or maintain temperature control. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Could not determine if roasts for buffet/ carving station had reached proper final cook temperature per 3-401.11, PIC used TPHC and posted a proper consumer advisory out of precaution. |
|
31
|
0.50
|
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 tight wrapped large bowl of salad in walk in cooler cooling at 47 degrees nearly for 4 hrs at 47 degrees. Foods must be cooled after room temp prep to min. 41 degrees. CDI- Salad was vented, cooled to 41 and served.
GENERAL COMMENT: Facility was hosting a one time brunch buffet event. Food was not being protected under sneeze shields but an attendant was present. If doing a buffet more often, contact health department for guidance and approval as this is a change to permitted food service that will need approval. |