|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
Food employee observed touching lettuce and placing back into pan. Observed food employee touch garden salad mix. CDI. PIC instructed food employee to discard lettuce. Employee voluntarily discarded lettuce mixes. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed watermelon chunks cooling in the walk in cooler for thirty (30) minutes with a cooling rate of 0. CDI. Watermelon chunks were uncovered and placed near the back of the walk in cooler to adequately cool. Watermelon cooled 4F within 30 mins once uncovered (see #31 for additional information). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed watermelon chunks and 1/4 slices in the reach in customer cooler at 53F. Observed small slices of watermelon in same cooler at 43F from 5/18. Observed 1/4 slices of watermelon on ice display at 53F and 43F. Observed iceberg lettuce at 45F and mozzarella cheese ball/tomato mix at 43F on salad bar. CDI. PIC placed watermelon slices back in the walk in cooler to adequately cool (watermelon sliced this morning see #18 but with the intention to sale and deemed cold holding per conversations with the PIC). Mozzarella and tomatoes placed into smaller portion and top portion was cooled to 41F (bottom portion was at 41F). Garden salad was discarded due to BHC (see #7). Repeat. Full points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 watermelon chunks cooling in two large hotel pans close to walk in cooler door, tightly covered. CDI. Watermelon was uncovered and placed in the back of the walk in cooler to cool. Suggestion to PIC in the future to place watermelon chunks in a smaller, thinner pan spread out uncovered so that cold air can more adequately surround product. Further suggestion to utilize walk in freezer when product is received late vs. day before. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. -Pf
COMMENT: Observed hot water at the three compartment sink at 91F. CDI. Hot water measured by PIC after inspection ended at 111F. |