|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Around 30 Boar's Head turkey packages and around 30 Boar's Head American cheese packages were cooling in walk-in cooler at 2:05PM. Turkey was cooling since 1PM and measured 45-51F. American cheese packages were 45-47F and had been cooling since 10:30AM. Packages were zip-locked shut and tightly packed together in containers. TCS foods that are portioned or prepared at room temperature must cool to 41F within 4 hours. CDI - American cheese was moved to walk-in freezer and measured 40F at 2:30PM. Turkey measured 47-49F still in walk-in cooler at 3:15PM so it was moved to walk-in freezer to continue cooling until 5PM. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Olive loaf chub measured 44F in deli case. Employees did not know why it was above temperature and no date or time label was on portion. 4 containers of pulled pork (53-56F), 3 containers of sausage (51-55F), 2 containers of mac and cheese (46-48F), 2 containers of ribs (52-55F), and 1 container of beans (48F) were above temperature in island cooler. Slices of brie cheese in cheese case measured 44-47F. Slices were stacked on top of wheels of cheese. CDI - Sausage was put in case after being portioned less than an hour ago so it was moved to walk-in cooler. All other TCS foods had been in island cooler unit for over 4 hours so they were discarded. Brie cheese slices discarded. VR - Verification required on TCS food temperatures in island cooler within 3 days. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Rotisserie chicken chub (10-22), roast chicken chub (no date), 3 turkey chubs (10-26, 10-26, 10-24), and olive loaf chub (no date) all were either not date marked or were past their expiration date. TCS ready-to-eat foods must be date marked and held for no longer than 7 days. CDI - Chubs of meat discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P, PF - Establishment uses time as a public health control for hot bar items. Establishment's TPHC procedure states that temperatures and times will be logged into data logger. Manager states that logger was not used today and times were not inputted. Establishment must follow TPHC procedures. CDI - Hot bar items were discarded as it was 4 hour mark. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - American cheese packages and turkey packages were cooling down while tightly covered and tightly packed in a container in the walk-in cooler. Pulled pork was cooling in reach-in cooler at 56F. 2 Boar's head sandwiches and 2 Boar's Head hoagies were cooling in retail case at 45F. TCS foods must be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or walk-in freezer. Do not tightly cover and tightly pack TCS foods that are cooling. CDI - Turkey and cheese packages moved to walk-in freezer. Pulled pork moved to walk-in cooler and vented. Sandwiches and hoagies were moved to walk-in cooler to continue cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Rusted shelves present in reach-in cooler behind sub station. Equipment shall be maintained in good repair. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Additional cleaning necessary on shelves and fan guards in walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |