|
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 macaroni and cheese cooling in the walk in cooler at 103F at 4:30PM, the macaroni and cheese was at 97F at 5:25PM. CDI- food was stirred and plastic wrap was removed to allow for more rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items cold holding in the deli station and salad stations above 45F (see chart). CDI- items were placed onto TPHC and will be discarded at the end of dinner service. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 an opened container of mozzarella cheese dated 8/31/16. CDI- product discarded. Improvements made since last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 foods in serving wells upon arrival to the facility and no times written in the TPHC log book. CDI- timestamps added to foods. |
|
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 macaroni and cheese cooling in the walk in cooler while wrapped. The macaroni and cheese was 103F at 4:30PM and was 97F at 5:25PM. CDI- item was stirred and wrapping was removed. Also observed items put onto the salad bar (cut lettuce) after preparing them without cooling them to below 45F first. CDI- items placed onto TPHC and will be discarded at the end of dinner service. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards showing signs of scoring. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling tiles around ceiling vents. |