|
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 cut fruit salad, sliced turkey, and sliced tomatoes that were just prepped and holding in refrigeration without properly cooling and dehydrated tomatoes holding on counter top above 45F. CDI items discarded and spread out for proper cooling. Observed other food items between 42-45F. CDI items only held for 4 days instead of 7. Observed vacuum packaged mortadella and ribs that were holding above 41F. CDI items discarded. |
|
21
|
3
|
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 2 packages of pancetta from 2/28, 2 packages of proscuitto from 3/7. CDI items discarded. Observed chicken salad that was processed and dated today and chicken cooked yesterday. CDI date changed. Observed Vacuum packaged ribs date marked for 8 days. CDI date changed to 7 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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
Observed facility using TPHC and no written procedures completed. Observed facility start time when sandwiches were completed and not when ingredients are initially removed from refrigeration and time started for hot foods when food processed and not when removed from heat. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
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
Observed vacuum packaged mortadella and ribs that were holding in walk in at 42-44F. CDI items discarded. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 fruit salad, sliced tomatoes, and sliced turkey that was prepped and not checked to ensure food temperatures maintained. CDI items placed on rack to cool. Observed chicken salad that was prepped and cooled this morning placed in covered plastic container to cool. CDI items uncovered. REPEAT.
Improper cooling will cause inadequate cold holding. |