|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed x2 containers of milk registering at 62 F inside reach-in unit. Upon further investigation, it was discovered that the unit was unable to maintain temperatures < 41 F. Also observed scrambled eggs and cooked chicken registering 59-60 F. CDI - Products relocated to walk-in cooler for proper cooling towards < 41 F. Facility will discontinue use of unit until repairs complete.***3-DAY VERIFICATION REQUIRED. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no start/end times on cooked chicken at prep counter. PIC and employee present confirmed that the chicken was made prior to EHS arrival. CDI - Product start/discard times updated. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked chicken cooling tightly covered inside plastic container at walk-in cooler and lowboy unit. Also observed eggs cooling tightly covered inside lowboy unit. CDI - Chicken uncovered and spread evenly across sheet pan, other food uncovered and relocated to walk-in cooler to facilitate proper cooling towards < 41 F.
***EHS educated PIC and employee present on proper cooling methods such as the correction method practiced during inspection and advised staff to allow foods to fully cool in WIC/WIF before placing them into cold holding units for use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. ove the food and top of the food container. Observed ice scoop handle submerged and in contact with ice at boba station. CDI - PIC adjusted utensil handle upwards.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed plastic spoon used for ice stored in container of stagnant water next to rice warmer. CDI - EHS educated and utensil removed to dish pit to be W/R/S. |