|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed pork shoulder and chicken breasts cooked for skin color change and placed in walk in cooler to cool until final cooking process. Facility has applied for non-continuous cooking and does not provide appropriate labels for items. CDI - Application was completed on site with PIC, Layton Mauze. Temporary labels placed on items cooling. |
|
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 41F. -P Observed fried rice cooling in walk in cooler; fried rice not able to meet cooling parameters - see temp chart. CDI - Fried rice spread into sheet pan and taken to reach in to cool due to temperature issues in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, ham, pimento cheese, fish soup, marinara sauce, and turkey cold holding above 41F in walk in cooler. Walk in cooler ambient temperature reading 45F on internal thermometer. CDI - All items made previous days voluntarily discarded. All items made today put on ice bath or placed on freezers to rapidly cool to 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham date marked for 5/26; time/temperature window has expired. CDI - Ham voluntarily discarded. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 pasta salad, chicken breasts, and chicken salad all cooling with lids or plastic wrap tightly closed on the product in the walk in cooler. CDI - All items were uncovered and placed on sheet pans to cool rapidly. Items cooled to 41F or below before end of inspection. Observed pasta salad, chicken breasts, chicken salad, fried rice, and other items cooling in walk in cooler with ambient temperature of 45F. CDI - All items moved to reach in cooler able to hold at 41F and below.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding at 45F unable to cold hold and cool products properly. Verification required within 10 days. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle stored in flour. Observed container without handle used for scoop in grits. |
|
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. Observed cleaning needed on gaskets of 4 door reach in cooler. |