|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed stomach cooling in walk in cooler at 0.09 rate. CDI - Container uncovered and placed in freezer to cool more quickly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole pigs prepped and then holding at 57F in kitchen area. CDI - Employees moved into walk in cooler. Observed pig cooling down to 47F within 15 minutes. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date mark on items made previous day and holding in walk in cooler. CDI - PIC date marked all items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 duck sauce held using TPHC, but was not on TPHC time board. CDI - PIC added item and time stamp to board. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without label. CDI - PIC labeled it for chlorine sanitizer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 stomach cooling in covered plastic container in walk in cooler. CDI - Container uncovered and placed in freezer to cool quickly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of cooking wine without label. PIC labeled bottle. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sauces on floor of walk in cooler. Observed boxers of food products stored on floor of walk in freezer. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cardboard boxes used as separators for whole pigs. EHS recommended using approved food materials such as parchment/deli paper.
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. REPEAT. *Kept at half points due to low risk, full points may be taken next inspection* |