|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed tuna tartar stored above cut melon. CDI items discarded. Repeat. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed facility with seared salmon and chicken that was not labeled as parcooked item and no record keeping since September for parcooked items. Verification required. CDI items labeled. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple batches of green beans, cumin rice, adobo chicken, bourbon chicken, mixed veggies, and cranberry chicken holding in hot boxes and hot cambros below 135F. Suggest facility use time on food for catering orders. Record time stamp when first product prepared and ensure all items sent and consumed within 4 hours. CDI items reheated and time stamp recorded. Provided TPHC procedures. |
|
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 butternut squash hummus from 11/30, salami 12/9, garlic oil from 11/27, and butternut squash puree from 12/7. CDI items discarded. Observed carmelized onions, grilled chicken, and salami thAT had an old date sticker on product. CDI items re-dated. Observed potato salad, pasta salad, honey butter, and cut melon portion cups not dated; butternut hummus, sweet potato, carmelized onions, mushrooms, pepperoni, heavy cream, spinach, and pasta that was not dated. CDI items dated. Repeat. |
|
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
Observed sandwiches that were cracked in walk in cooling and sliced turkey that was wrapped and dropped about 2 degrees in 42 minutes. CDI items moved to walk in freezer for cooling. Repeat. |