|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken cooked to less than 165F, placed in WI cooler for finishing for dinner service. VR no later than 07/22/2021 to ensure non-continuous cooking procedure available for approval. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 par cooked chicken cooling in walk in cooler at 90F with wrapping in place. Observed tight lids on cut honeydew and cantaloupe cooling in reach in cooler near patient line. Observed boiled eggs cooked in-house wrapped and cooling in walk in cooler. CDI - Par cooked chicken unwrapped and placed in walk in cooler, melons uncovered for cooling and boiled eggs unwrapped. EHS educated staff about proper cooling methods such as those listed above. REPEAT -1- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead insects in dining area. PIC stated facility received pest control services last week. -0- |
|
37
|
1
|
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 strawberries and other foods stored on floor in walk in freezer and other foods stored on risers less than 6 inches off floor. REPEAT -1- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of serving scoops touching food in dry goods bins of panko, flour and other items. -0- |