|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 several large pans of mac and cheese at 83F. Noodles had been cooked about 1.5 hours ago. Employee was tightly wrapping mac and cheese with plastic wrap and taking to walk in cooler. Mac and cheese would not reach 70F within 30 minutes in large and tightly wrapped pans in the walk in cooler. A container of chunks of fried chicken was in the walk in cooler at 90F and had also been cooked about 1.5 hours ago. Chicken was in dense portion and tightly wrapped in plastic wrap. Chicken would not have reached 70F within 30 minutes. Ensure all TCS foods cool to 70F within 2 hours and 45F or below within 4 hours. CDI (corrected during inspection)- Mac and cheese pans unwrapped and taken to walk in freezer for rapid cooling. Chicken placed on sheet rack and moved to walk in cooler for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
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 chicken made today dated 12/12. Observed cheese quesadillas dated 12/7. Ensure all TCS food is date marked properly and TCS food that has passed the time/temperature window is discarded. CDI- Chicken dated with today's date. Cheese quesadillas voluntarily discarded. Repeat violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed breakfast food had been held on TPHC this morning but the TPHC time sheet had not been completed. Food for snacks was on TPHC when inspection began. Time sheet had not been filled out for these items either but all items were still at 135F or above. Be sure to fill out TPHC time sheet when placing TCS foods on TPHC. CDI- Time sheet for breakfast foods not completed as these items had already been discarded. Time sheet for snack items filled out. Repeat violation. |
|
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 several large and tightly wrapped pans of mac and cheese at 83F being moved to the walk in cooler. Observed fried chicken chunks at 90F, chicken was in dense portion and tightly wrapped. Ensure all employees are aware of proper cooling methods and the cooling parameters. CDI- Mac and cheese uncovered and moved to walk in freezer for rapid cooling. Chicken placed on sheet tray and moved to walk in freezer for rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored on rack with all other cans. Cans were being held for credit but not in a separate area. CDI- Cans moved to shelf away from other food products to be returned for credit. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Observed a single service coffee cup stored in fish batter. A scoop with a handle can be left in food product if the handle is above and not touching the food. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed absorbant ceiling tiles and water stained/damaged ceiling tiles throughout facility. Ceiling tiles must be smooth and easily cleanable. Damanged ceiling tiles need replacement. |