|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed food employee sanitize slicer, wash slicer and nothing afterward. EHS asked procedures and she confirmed that's how they do it now. CDI-EHS explained proper procedure again and the manager said that's also how they should do it. EHS asked them to print off a SOP for it and label the equipment they use to make this more clear to employees. REPEAT. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH equipment still not working at the front, they said they are only using the top shelf and not the bottom because it seemed to be working last time, they already had maintenance out and they are waiting on a part (they have not been checking temps). EHS observed HH at the hot bar almost all below 135F (all trays that have been out for 4 hrs). There was sufficient water and the water was 180F, all units are turned all the way up. CDI-PIC voluntarily discarded all HH food, and they are not going to use it until maintenance fixes. REPEAT. VR REQUIRED 2/3/2022 |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed grab and go 2 & 3 at 51/50F ambient air. PIC said this could be defrost, food was 43F. EHS watched it for 1hr and it went from 51F to 32F. PIC called maintenance back out and they will come back and fix. REPEAT. VR REQUIRED 2/3/2022
*There appears to be no monitoring of temps, and no one is aware how long defrost cycle is. |