|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine that was soiled with black debris. Repeat. |
|
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 prep unit at 60F and holding TCS items above 55F (items listed in temperature chart). CDI items out for 2 hours and moved from unit and placed in walk in freezer for flash cooling. Observed sliced turkey in prep top and reach in, chicken salad, honeydew, cantelope, kale, mixed lettuce, and broken spinach, rice, ziti pasta in walk in holding from 42-52F. CDI items uncovered and moved for cooling. Items were recently prepped and no one checked to ensure products met 41F or below before wrapping up for storage. Repeat. Facility has ongoing issue with cold holding. RCP (risk control plan) will need to be completed in order to show how facility will maintain compliance with violation. Verification required to check on unit and RCP. |
|
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 pimento cheese that was prepared 9/7 but labeled 9/9; pasta and potato salad that was prepared 9/9 but labeled 9/10; chicken salad prepared 9/7 but labeled 9/9. CDI dates changed. Observed rice, cantelope, honey dew dated for previous days and items prepped today. CDI dates changed. Facility must date items when food originally cooked or opened from commercial container NOT when process completed or when items pulled to be used on the front line. Repeat. RCP needed to ensure date marking is followed per the rules. Verification required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
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 without any time stamps on cold items in walk in and facility is only writing time stamp when products have completed preparation not when it was originally pulled from walk in. If products are not going to be cooled to 41F or below before delivery then time MUST START WHEN INGREDIENTS PULLED FROM REFRIGERATION. |
|
27
|
0
|
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
**Not a violation. Facility has currently ceased operation with approved variance. No ROP items are present in facility. |