|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Honey glazed chicken the pass through warmer for lunch service not under temperature control. Chicken at 113F. CDI- PIC Chef Mark removed and had chicken reheated. |
|
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 Bowls of salad for patient care cooling in single door reach in cooler. PIC advised that the tray of salads was prepared today. Initial cooling temperature was at 43F. CDI- PIC advised that they would need to complete the cooling of the salads to prepare for service for patient care line. Intervention was required during the inspection prior to salads being checked in the same unit. PIC moved salads to walk in freezer for rapid cooling as the salads would be needed to for service. Cooler door was often left open as line was service continued at patient care. Unit should not be used for cooling when in use for line service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of juice on the floor under the speed rack in the walk in cooler. CDI- PIC Whitney Bridges corrected storage. No other storage issues noted today. 0pts |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Back side/ non food contact blade cover observed to have dried food debris and build up on it. PIC advised that the slicer has not been used since last week Thursday. CDI- Slicer was cleaned. No other issue observed with cleaning. |