|
18
|
3
|
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 45F. -P. Cooked chicken in the prep cooler for the hot bar foods at 56F. PIC JR asked employee about preparation and was advised it was cooling from last night. CDI- PIC voluntarily discarded the chicken. repeat. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
Yes |
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. Soft Brie cheeses in the grab and go coolers that are cut at facility being date marked for 8 days. PIC advised that the system is set for the 8 day setting. No documentation found or provided to allow for exemption from 7 day storage of soft cheeses in the case. Will follow up with by 5/4/18 for correction and/or documentation for exemption. (0pts) |
|
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. Large container of chicken being cooled from previous night stored in large container with a tight fitting lid, and items stacked on top of it. CDI- PIC voluntarily discarded. See item 18. Container of roast beef just sliced during inspection covered with deli paper and on top of sandwich station for cooling. CDI- item moved to walk in cooler for rapid cooling. (0pts) |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee beverage co-mingled with facility items in prep cooler at speciality cheese cooler. CDI- storage corrected. (0pts) |