|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked (soft) eggs at Kei Jei kitchen area stored on shelf above packaged and ready to eat products. CDI: Soft eggs relocated to bottom shelf in reach in unit. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer used the night before with food debris on the back of blade and immersion mixer with food residue on the underside of the blade cover. REPEAT. |
|
18
|
1.50
|
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 cooked gravy in blast chiller prepared at 9 AM at 72F after 2 hours. CDI: Gravy voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two rotisserie chickens on hot bar area holding below 135F. PIC discovered that units had not been set to the right temperature when turned on for the morning. CDI: PIC had all chickens removed from hot bar and reheated to 165F to be stripped and placed on TPHC hot bar. Points de-escalated because facility has shown great hot holding improved as all other hot held items were in temperature and only two of the rotisserie chickens of eight were out of temperature. REPEAT. |
|
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 gravy cooling in blast chiller in a deep pan at a rate of 0F/hour. CDI: Procedure changed to have gravy cooled in shallow pans and gravy voluntarily discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans beneath prep table across from salad prep area wet nested. CDI: Pans spread out and pyramid stacked to facilitate air drying. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bottom of gasket on blast chiller damaged and beginning to fall out of place. |