|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few foods being pre-portioned for self service that were not being hot hold, pre-portioned brocoli observed at 119 degrees. CDI- Out of temp brocoli disposed of. Foods need to maintain hot holding temperature until served or be held using TPHC. |
|
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 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 pizzas and orange chicken prepped yesterday for lunch, in walk in cooler that were not date marked. CDI- Items cooked and served. Observed pre-sliced turkey with a date mark of 12 days ago. CDI- Turkey disposed of. |
|
22
|
0
|
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 times for TPHC salads noted on prep chart but not on the TILT/TPHC board as required by TPHC procedure. CDI- Times put on chart. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed pre-cooked turkey chubs thawing under warm running water, 85 degrees in prep sink. Need to use cool water 70 or below. CDI- Turkey moved to walk in cooler to continue thawing. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed foods being pre-portioned and set out for self service, foods not protected, not under a sneeze shield. CDI- Foods moved under sneeze gaurd and will be served by cafeteria worker.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed delivery of foods from yesterday still stored on floor of walk in freezer. CDI- Foods stored off the floor.
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 dented cans separated on a shelf, recommend labeling shelf to denote this shelf area for return items only.
3-307.11 Protect food from contamination sources. Observed turkey chubs thawing in middle of 3 comp sink with adjacent compartments holding sanitizer, and dirty dishes. CDI- Turkey re-located to walk in cooler to prevent potential contamination. |