|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ham being stored above raw shrimp in the walk in cooler stored near the salad prep station. Also observed foods being stored uncovered in same walk in cooler. CDI- Food employee rearranged and covered raw foods as needed . REPEAT - 3 points.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods and washed produce in the produce walk in cooler. CDI/CBI educated the PIC on this matter and produce was rearranged as needed for compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed asparagus and other tcs foods in walk in cooler #1 dated to exceed the allowed 7 day time frame ( 11/30-12/7). Ensure that when date marking you account for the prep day to be day 1. This to better help with foods not having a hold time greater than 7 days. CDI- PIC went and changed inadequate dates on tcs foods as needed. No escalation of points due to good compliance overall with date marking in the facility. -1 5 Points. REPEAT |
|
31
|
0.50
|
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 cooling chicken tenders sandwiches enclosed with casing, observed pea salad cooling fully wrapped inside of damaged refrigeration. CDI- foods were ventilated and placed inside of adequate refrigeration for cooling. REPEAT -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged 1 door cold hold unit that was housing the pea salads. Facility has elected to discontinue the use of this unit due to lack of need for the 1 door reach in unit. . 0 points. Ensure that if unit is to be used i the future that it is serviced prior to being used to cold hold foods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed along the interior of the mini reach in 1 door cooler along the buffet line. Remove buildup along the interior of the hot box in the kitchen upstairs, Remove the black mold from caulking associated with the can wash and 3 comp sink area. 0 points. |