|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground turkey thawing above raw beef roasts. CDI by moving to the correct location. |
|
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 one slicer in the salad/sandwich station with dried meat debris. CDI by breaking down to be re-washed and sanitized. |
|
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 the following foods stored above 45F, including but not limited to: yogurt, spinach mix, spring mix, cut romaine lettuce, diced ham, diced tomatoes, cut melon and cottage cheese (see temperature observations chart). CDI by discarding and/or moving to the walk in cooler to properly cool down. |
|
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 cut wheel of brie not date labeled. CDI by voluntary disposal. |
|
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 Advised PIC to re-word the TPHC procedure to state "Start time when pizzas are removed from the oven" rather than "when placed onto the serving line." to ensure that if they pizzas are stored any where other than the serving line in between cooking and serving, this time is also accounted for. CDI- PIC changed verbiage while onsite. |
|
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 sauteed veggies cooked and placed into a cold holding drawer or onto the serving line to properly cool down. Advised to utilize blast chillers and walk in coolers to properly and rapidly cool products down to meet the cooling parameters prior to serving. CDI by moving into the walk in coolers. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label 3 white rolling cambros and observed 2 small bowls of spices without labels (voluntarily disposed of 2 small bowls). |
|
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 one section of the sandwich/salad serving line storing food items 50-55F. Internal thermometers read 37F. Was unable to determine if temperatures were due to improper use of the unit or malfunction of the until. PIC has placed a work order to have the unit checked for service. |