|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 potato salad in walk in cooler at 48F after 3 hours and 15 min. Product is received and panned up, no ingredients added. Product was wrapped. PIC removed covering to allow for product to cool but product did not change in 30 min. CDI: Product was voluntarily discarded. EHS and employees discussed the need to work with product quickly in order to ensure it does not rise in temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one salad from 7/13 in reach in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvements from previous inspection. |
|
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 watermelon water in buffet area with no time marked and no product written on the TPHC procedure. PIC stated that product is discarded at end of serving period. CDI: Watermelon water was added to the TPHC paperwork and time stamped today. |
|
31
|
0
|
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 potato salad cooling in walk in cooler while tightly covered. CDI: potato salad was voluntarily discarded. Observed cut melon cooling in reach in cooler. CDI: Melon was moved to walk in cooler and cooled above required rate. |