|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on ice shields of both ice machines. PIC Samantha Heisler advised that she will have both cleaned. repeat for previous two inspections. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut chicken in prep cooler (45F) in the top of the cooler and whole chicken breast dated 5/18 (46F) not under temperature control. Ambient air in the prep cooler at 36F. CDI- PIC voluntarily discarded the pan of whole chicken breast, and placed cut chicken in walk in cooler rapid cooling as it was cut today. 0pts |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 Food items such as cooked chicken breast, cooked pulled pork, cooked ground beef on speed racks in walk in cooler and prep top cooler. PIC advised that the procedures are to prepare the foods, allow them to cool completely, and then portion, cover, and then apply date mark. CDI- PIC was allowed to date mark items during this inspection. Noted on previous inspection that date marking on the speed rack foods was observed. PIC is stating today that foods are prepared one day prior, portioned, served, and then dated on the second day if the food is not used and may be kept more than just that one service. PIC was advised today that it is a best practice to date or mark prepared/ ready to eat foods with the date of preparation in the event that the foods are kept more than 24 hours. No foods prepared today are observed to be stored more than 24 hrs. No points deducted today based on conversation of preparation and service with PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Cheese sauces and green beans (from can) cooling today to be cooled for cooking and service tomorrow. Sliced cheeses in prep cooler, and fried chicken in the walk in cooler cooling today. All were moved by PIC before additional temperature could be taken while current method of cooling was being implemented. All items required intervention, and items such as the cheese sauce and green beans did not meet cooling perimeters based on cooling rate data. Prepared deli sandwiches that were going to delivered during inspection, but were between 44F-46F. CDI- all methods were corrected by placing in shallow pans and placed in walk in freezer. Use of time was implemented for correction as PIC Jim Barnes advised that the sandwiches would be delivered to the site by 4p. Per discussion with both PIC's sandwich preparation and service would be within the allotted 4 hour time for safety control. |
|
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. Boxes of canned foods, bagged onions, and packaged dry goods stored on the floor. Per PIC statement, all were delivered this morning. Ensure that foods are put away timely and not allowed to remain stored on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ceramic bowl used as a scoop in dry mix. No handle on the bowl and bowl was stored down in dry mix. CDI- PIC removed bowl. 0pts |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on the air curtains in walk in cooler, some dried food residue on the exteriors of containers in walk in cooler. Cleaning is needed. Much improved cleaning of equipment nd entire facility as noted from previous inspections. 0pts |