|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 160F rinse water for sanitization when using the dish machine. -Pf Observed hot water mechanical dish machine with a final rinse temperature ranging between 147.7F and 150.5F. Two separate temperature disk were used and ran through machine 5 times. PIC contacted maintenance to repair the dish machine. The dish machine shall register and maintain a final rinse temperature of at least 160F. Facility will use 3-compartment sink until dish machine is repaired today or tomorrow. Verification visit no later than 08/27 to confirm dish machine has been repaired or replaced. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (cut lettuce x 2, shredded cheese, diced ham, and tofu) cold holding at salad bar at temperatures above 41F. PIC stated all food items at bar were prepared this morning (08/19) and should be cold holding at 41F or below. PIC stated their procedures are to maintain all food items at salad bar and expo stations at 41F or below. CDI-PIC moved all TCS food items to walk-in cooler to quickly cool to 41F or below. EHS explained all food items shall be 41F or below prior to being placed at salad bar. EHS discussed using Time as a Public Health Control (TPHC) at salad bar and provided document for review and possible implementation. REPEAT.
Note: PIC stated to EHS that all other food items in service area are either maintained at 41F or below or 135F or above. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked pasta and hummus cooling in walk-in cooler in deep portions and tightly wrapped. CDI-PIC added ice to pasta to quickly cool to 41F or below. Hummus was spread onto a sheet tray and quickly cooled in walk-in freezer. REPEAT. EHS discussed proper cooling parameters and methods with PICs. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans wet stacked on shelving in 3-compartment area. Add additional drying space due to volume of equipment, dishes and utensils being cleaned and sanitized. |