|
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
Observed salads and large container of milk bath cooling in prep unit bottom with ambient reading of 48 degrees salad showed no rate of cooling .CDI moved to walk in to achieve proper cooling. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken/bbq chicken in salad prep station reach in unit at 48-52 degrees. Observed containers of milk and whip cream being cold held above 45 degrees at cold hold unit near cash register. Ambient air of mini reach in cold hold station affiliated with salad prep and milk storage contained an ambient air of greater than 46 degrees. CDI salads were voluntarily discarded, Milk that was reading 46 degrees were moved to walk in cooler for aggressive cooling and better storage. Refrain from using these units to cold hold and cool until servicing is done. VR- Will return in no more than 10 days to check compliance of refrigeration. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prepped salads that were left overnight lacking date marks. Ensure that all prepped tcs foods left overnight shall contain a date mark. CDI- PIC dated foods as needed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 preppped salads cooling tightly covered in prep unit that was above 45
degrees. Observed sliced tomatoes and lettuce cooling while fully wrapped in refrigeration that was greater than 46 degrees. Also observed large container of milk wash cooling in damaged refrigeration with lid on in a dense container. CDI- Foods were placed in shallow containers , uncovered and placed in the walk in cooler for more caressive cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor./3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of pickles being stored on the floor near the splash zone of the hand sink and can wash. Items were uplifted 6 feet and moved from splash zones in back prep area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed breading station top and salad prep unit not holding proper temperature.
PIC stated repair tech has been dispatched. 10 day verification required. REPEAT
General Comment: Facility needs to improve with cold holding and cooling tcs foods properly. |