|
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 plated salads and chopped chicken cooling at rates of zero during inspection. Food items were within time parameters. CDI: Salads were uncovered in walk-in and chicken was placed in walk-in, uncovered to quickly cool. Discussion was had with PIC about proper cooling methods. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of pureed meat on the steam table that was holding at a temperature less than 135F in some spots. CDI: meat was taken to be reheated to 165F. |
|
21
|
0
|
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 Observed one bag of sliced turkey without a date label. CDI: turkey was properly labeled with correct date of opening. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 plated salads cooling in the walk-in with tightly covered plastic wrap. Observed chopped chicken cooling on the counter in a melted ice bath. CDI: salads were uncovered and chicken was placed in walk-in cooler, uncovered to quickly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large insect in kitchen and a dead insect by floor drain. |
|
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 small dishes that were wet stacked. All other dishes were air drying separately. |