|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Carton of raw shell eggs stored in bus tub co-mingled with ready to eat foods and over other ready to eat foods in the walk in cooler. CDI- Verbal correction as to approved storage. Discussed requirement with Mike Martling. Storage corrected. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 (B)(1) The food shall have an internal temperature of 135F or greater. Pan of vegetable egg rolls removed from fryer with a final cook of 72F. PIC advised that the egg rolls were going to be hot held in the warmer cabinet until placed on buffet to be held using time as a method of control. CDI- Egg rolls were removed from warmer and cooking process completed, then returned to warmer. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf . Salads being prepared during inspection were placed in tightly closed container in the walk in cooler and found to be at 51F after being in the walk in cooler for approximately one hour, only cooling six degrees. Salads in blast chiller indicated the same cooling temperature. CDI- temperature adjusted in the blast chiller and salads in walk in moved to the freezer. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods.
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. Large container of peas marked for slacking being thawed in a standing container of water at the prep cooler. CDI- water removed from peas by employee and placed in walk in cooler. Internal temperature of 50F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. In use oil and seasoning at the cook line not labeled per rule. CDI- verbal correction to label. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers stored on the back table not in use, not protected during storage. Bulk boxed articles stored directly on the floor. CDI- verbal correction as to storage. |