|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed long prep cooler holding foods above 45F. CDI: TCS items in there overnight were voluntarily discarded. PIC directed to call maintenance to determine the issue. REPEAT VIOLATION |
|
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 all items except for rice held on time labeled for 11am upon arrival at 10:35am. CDI: Employees educated that the time is for when the food comes out of temperature control. Employees stated they finished cooking at approximately 10:30am. Time labels corrected. Observed one pan of chicken with no TPHC label and it is held on time. CDI: item labeled. |
|
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 rice cooling while tightly covered in walk in. CDI: Item vented to allow for more rapid cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that walk in is full and the load of opening and closing is making it hard to keep temperatures low. All walk in temperatures today were 45F. PIC reminded that come 1/1/19, all food items must be 41F or below. PIC directed to turn walk in down, but also to minimize how many times employees are going in and out of it to keep the temperature more consistent. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rice warmer inserts to be heavily scratched and pitted. Replace inserts.
4-502.11(A) Maintain utensils in good repair. Observed large metal bowl used for breading chicken with cuts in it. Replace bowl.
4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top coolers struggling to keep up with demand.
Coolers must maintain all food at 45F or below at all times. PIC stated that units are open at lunch, and do not perform properly.
EHS informed PIC that units should still maintain cold temperature during service. PIC advised to ensure routine maintenance is
performed on cooler and that it is functioning properly. REPEAT VIOLATION |