|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Observed employee cutting peppers for salad with no barrier between bare hands and food. CDI- peppers discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P: Surface temperature of utensils passing through cycle of high temp machine was not reaching 160F as determined by temperature strip. CDI- technician called and replaced blown fuse in booster. Utensils hit 160 F after service. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Ground beef sliders being cooked to 112 F, cooled, then reheated next day for catering service. CDI- procedures for non-continuous cooking of sliders filled out and approved on site. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Arugula, lettuce wedges, chopped lettuce being held at sandwich station on inadequate ice bed. CDI- food placed on TPHC; facility will permanently use TPHC for these products. Template for TPHC provided. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found no effective date marking system for tracking prepared foods in Chef's Case. Bulk foods found in walk-in had dates; these dates were transferred to chef's case food. Quinoa and quesadillos could not be verified as to production dates. These items discarded. Verification of uniform and clear date marking system for facility within 10 days. Written SOP must be produced and kept as a training document for all employees responsible for tracking holding times for TCS food in facility. Failure to produce date marking SOP may result in permit action. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found package of ROP raw beef with expiration of 9/12. CDI- discarded. |
|
31
|
1
|
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: Found portioned deli ham, sliced today, stacked high in metal container in small reachin cooler while still in cooling process. Found 2 large lexans of Greek chicken salad in dense volume tightly covered 50 F and 53 F. Ravioli cooling tightly covered in walk-in at 53F. CDI- all spread on sheet pans and placed in open air walk-in cooler. Foods dropped to 38 F within one hour. |