|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed beef has been par cooked and then recorded final cook temperature does not meet or exceed 165F. No par cooked beef products were on site today. CDI: EHS and PIC discussed that per the 2009 food code, any par-cooked meat products must reach 165F when they are fully cooked. EHS and PIC did discuss that a variance to go by the 2013 or 2017 food code would allow for the facility to final cook to the foods original final cook temperature. |
|
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 sliced turkey cooling at a rate of .02F/min in reach in. CDI: Product rapidly cooled in walk in freezer to 41F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler and inside walk in holding food above 41F. CDI: Foods in prep top were voluntarily discarded. Large beef in walk in was below 41F on the inside indicating that the cooler had not been out of temperature long. CDI: All TCS items relocated to other refrigeration. Refrigeration technician was scheduled to look at another unit this afternoon. Technician will look at and repair these units as well. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Cole slaw with date mark of 5/27 when it was prepared 6/8. CDI: Product properly date marked. All other food in facility was properly date marked. |
|
31
|
0
|
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 sliced and diced chicken, sliced turkey, and boxed lunches cooling while tightly wrapped. CDI: Chicken and turkey were unwrapped and placed in the walk in freezer and rapidly cooled to 41F. Boxed lunches were prepared and delivered within 4 hours. PIC and EHS discussed that food should be 41F before being delivered. EHS gave facility a food safety game plan catering checklist pamphlet during inspection to give a better idea of what temperatures to track and when to track them. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints upon arrival. CDI: Employees donned hair restraints. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on main interior walk in cooler. REPEAT VIOLATION |