|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign from front hand sink. CDI: EHS left hand washing sign with PIC. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pre-made sandwiches cooling at a rate of 0.05 deg/min in prep cooler. Proper rate is 0.12 deg/min. CDI: items were relocated to walk-in to quickly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac-n-cheese holding at 119F in some areas and 158F in others. PIC stated he had been told before not to stir these items that are reheating. EHS explained that stirring while reheating is a great method and should be put into place from now on to ensure even distribution of heat to all portions of product. CDI: mac-n-cheese was stirred and hit 135F or higher in all spots. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed improvement with cold holding in prep top unit. Observed pan of turkey/ham/cheese holding at temperatures of 47F-48F. Employee had just been preparing sandwiches using these sliced items. CDI: pan was taken to walk-in cooler to quickly cool. Observed cheeses being held on top of ice on prep top cooler. EHS suggested adding water to the ice so that cheese can be submerged based on high temperature during last inspection. |
|
31
|
0
|
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. REPEAT Cold air must flow around product to remove the heat. -Pf Observed sandwiches cooling at a rate 0.05 deg/min in togo boxes in prep cooler. CDI: items were placed in walk-in to quickly cool. Facility has implemented great cooling methods in all other parts of the store. EHS suggested spreading togo boxes out and leaving them vented to quickly cool. |