|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed ham and provalone, turkey sandwich, and ham sandwich not change in temperature for an hour. CDI items uncovered to allow proper cooling. |
|
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 patient chicken fajitas at 125F. CDI items reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in patient reach in prep unit above 41F during defrostg cycle. CDI items discarded. Observed items in retail reach in prep unit that was holding temperatures above 41F. Unit was holding at 50F. CDI items discarded. Verification required. |
|
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 sandwiches that were in wrapped and covered while cooling, mac and cheese that was stored as cold before fully cooling and tomatoes and lettuce in patient unit that were not checked if fully cooled before storing. CDI items uncovered and moved to accelerate cooling. CHeck food temperatures to ensure cooling process completed. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed cakes, cookies, salads, and sandwiches prepared, portioned, and packaged in house for grab and go without any labels indicating ingredients, allergens, net weight, and name and place of business. Verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches and bracelets while working with food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping while not wearing a hair restraint. |