|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed tomatoes over carrot water and bucket of pickles CDI items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above bacon fat. CDI items relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-702.11 Before Use After Cleaning - P. Sanitize equipment and utensils before use and after cleaning.
Observed slicer that was only wiped with sanitizer as cleaning process. CDI soapy water used and sliced washed then sanitized.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed dish machine reach 154F then 144F. CDI dishwashing ceased until repaired. Facility using 3 comp sink to clean items. Ecolab following up with unit will return to check it is operational.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates in freezer reach in and serving cups soiled with food debris. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed chicken noodle sets that were labeled today when prepped and not yesterday when chicken cooked. CDI items discarded. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed mash potatoes added to cook-chill ROP HACCP plan without an observed amendment from the state. Observed mash potatoes that was going to be bagged at 113-122F. CDI mash potatoes discarded and facility are stopped ROP for mash potatoes until amendment provided. Repeat. |
|
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 chicken noodle sets that were in closed plastic containers cooling in walk in unit at 47-51F. CDI items discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed all sanitizer buckets on the line that was at 0ppm. CDI buckets refilled. Suggest facility run santizer line in the begining of service to ensure and check solution before filling buckets. |