|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by ROP station with no access to soap. Battery was dead. CDI-PIC changed battery |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed par-cooked chicken above RTE (ready to eat) food items. CDI-PIC moved chicken below RTE items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with pink and black build-up on the shield. CDI-PIC is going to burn and clean machine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed par-cooked chicken that was not labeled as an undercooked item and not properly stored per the approval procedures.. CDI items labeled and relocated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler that were above 41F, such as melon 43F. Area where catered foods were being held was holding at 42-45F, CDI-PIC is going to change storage order and move TCS foods to colder section of walk-in. Verification required. Items placed on 4 days. Observed Prep top had several items above 41F such as quinoa 43F, cut tomatoes 44F. CDI-PIC moved items to walk-in to cool. Repeat. |
|
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 3 containers of cooked chicken and one container of shrimp with a date of 6/17. CDI-PIC discarded
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk, half &half in walk-in cooler, lettuce, beef and whipped cream on prep top with no date. CDI-PIC date marked items. Repeat. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
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 food manager ROPing cooked pulled pork and pork was not labeled with use by date. Variance only allows only for raw proteins, hard/semi soft cheese, and raw vegetables. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large lexan container of lettuce freshly prepped at 47F and in 30mins cooled to 46f, improper cooling rate. And bruschetta that was in plastic quart containers and only dropped on degree in about 30 minutes. CDI-PIC uncovered and moved item to allow for more air flow and bruschetta placed in flat pan. Repeat. |