|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with not clean to sight and touch. CDI - removed items from pull out drawer to bring to dish pit. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAST VIOLATION. Observed all 4 pans of chicken not holding at proper temperature. CDI - removed items to oven to reheat to proper temperature. All chicken is not at proper temperature. Educated to keep the wells in the hot holding unit filled to hold food at proper temperatore. Educated about keeping all food below the fill line in each container. EHS suggested to cook and hold the chicken in the stand up boxes, then move to the hot holding wells once lunch begins to hold at the proper temperature. |
|
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 salads going onto time control that have not been cooled down to 41F. CDI - educated about proper cooling methods. Educated PIC and food employees about CMS time control procedures. Advised to follow procedures. Advised to use thermometers more often. Items were pulled from refrigeration at 48F; pulled items back to walkin cooler for cooling. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. - Pf. Facility is not following CMS time control procedures; all TCS product shall be at 41F or below when being removed from refrigeration and going onto time control. CDI - educated to leave plastic shells open for rapid cooling. Salad was removed from refrigeration at 48F to go onto time control. Pulled item back to walkin cooler for cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket at the hot holding stand up box closest to the ice machine. Observed light fixture out in the freezer. Advise to repair. |