|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 41F. -P Observed pork loin (pierna) cooling over night at 47F. CDI, voluntary discard by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, tomatoes, salsa, and beef cold holding above 41F. pic states tomatoes were sliced in the afternoon, salsa was made the previous day, and beef was cut that afternoon. CDI, voluntary discard of salsa by PIC, ham tomatoes and beef moved to walk in to cool. Foods reached 41 by end of inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 pork loin cooling in covered containers overnight. Temperature of pork loin at 47F. EHS explained to PIC that foods shall be cooled in shallow, open/vented containers to allow cold air to flow around product. CDI, item discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available at facility.
Verification Required. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near front prep line. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood vents with grease build up. Need Cleaning. |