|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed multiple spoiled produce and vegetable items in the walk in cooler. Items included bell peppers, melons, and other fruits. Items were immediately discarded by PIC upon discovery.
EHS recommends that quality checks through the produce storage area occur daily, as part of opening or closing procedure. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of spinach mixture in a sheet pan left to cool over night in a walk in cooler not covered. This would be proper cooling procedure and is to be lauded, however once items reach the proper cold holding temperature of 41F, they must be covered as they are no longer cooling and are considered to be in storage.
CDI by employee covering item. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large container of leafy greens that had been used to prepare sandwiches. Excess Leafy greens had reached temperatures above 45F during this period, and had been wrapped in plastic to be placed back in storage. EHS had employees unwrap and thinly spread the products to cool back down to 45F. EHS recommended that employees reduce the excess product by using only what can be immediately/actively used during prep, and acquiring more product from a cooler during the process as needed. This process change will keep the bulk of the potentially hazardous foods cold while what is able to be quickly processed is held outside of refrigeration. |