|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger meat stored in same pan with pre-packaged french toast. CDI- Toast disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of chicken wings in front counter hot holding cabinet at 125-128 degrees. (repeat) PIC said they will begin using TPHC for fried chicken. Out of temp chicken voluntarily disposed of. Temperature increased to unit, hot chicken placed in unit. Will follow up that TPHC form is competed for chicken wings. |
|
21
|
1.50
|
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 a few items in WIC prepped more than 24 hrs ago not date marked or incorrectly date marked with old date including chopped chicken from 2 days ago and hot dogs from 1 day ago. CDI- Foods properly date marked.
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 sliced ham in prep cooler date marked for 8 days ago. Date mark required foods are allowed a 7 day shelf life at 41 or below. CDI- Worker disposed of ham. |
|
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 Observed a number of instances of foods being cooled in deep amounts and covered containers, too deep and not vented to cool in required time eg: cole slaw from room temp prep cooling 20 minutes in fridge unit at 63 degrees in a very deep and covered container, 2 containers of freshly diced ham prepped 1.5 hrs ago at 56 degrees in deep covered container, cooked and cooling potatoes in a 5 gallon bucket with tight lid in WIC at 70 degrees cooling 1.5 hrs. CDI- Foods moved to separate shallow containers, observed slaw at 50 ham at 45 and potatoes 50 all at proper cooling rate 1 hr later (see temp chart)
In addition: observed onions and peppers cooling in deep containers in make table at 83 degrees cooling for 30 minutes. Make table is not made for cooling foods. PIC said they will use TPHC for cooked onions and peppers from now on, Observed peppers and onions sold before 2 hr cooling requirement. Emailed PIC TPHC form for onions and peppers and will follow up that form is completed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen on cook line, maintain pest control efforts. |