|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tilapia and meatloaf below 135F in hot unit next to patient hot well serving area. CDI items discarded. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed food items on salad bar that was not fully submerged in ice bath and foods in reachin unit by vegetable wash that was holding foods above 45F. CDI items pulled from line and reachin and placed in freezer for flash cooling. Mechanic in house to repair unit. TCS items shown in temp chart. Observed cold food on serving line that was stored below heating lamps which may cause increase in temperature. CDI items placed on TPHC and PIC stated he will discard at end of 4 hours. |
|
31
|
0.50
|
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 fruit salad with melon, shredded cheese, tomatoe sauce, pork tenderloin, brisket, lasagne, and boiled eggs that were cooling while stacked, covered, or placed on serving line without completing cooling process. CDI brisket placed on time, and other items placed in reach in freezer for cooling. Suggest facility slice tenderloin once cool enough to touch to ensure proper cooling, check items used for prep to ensure they do not need to cool before storing, and ensure foods are fully cool before storing at serving line. a |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer bucket that is on salad line that was at 0ppm. |