|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. Repeat Observed raw chicken placed on clean drainboard of 3 compartment sink when transferring raw chicken from container to sheet pan. If 3 compartment sink is used as prep sink, ensure that sink is washed, rinsed and sanitized from use of a 3 compartment sink to prep sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed back of slicer stored as clean but soiled with food residues on back of slicer blade. CDI, unit broken down for cleaning while on-site. |
|
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 41F. -P - Observed demi cooling in deep covered container in walk in cooler at 45 degrees F from night before. CDI, 1 container of demi voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk cold held on ice at 59 degrees F at coffee area. CDI, milk relocated to rapidly cool. TPHC discussed as possible option. Observed mozzarella cheese in flip top prep refrigerator at 47 degrees F and cut lettuce at 45 degrees F in bottom compartment and unit holding ambient air temperature of 45 degrees F. CID, mozzarella cheese voluntarily discarded and lettuce relocated to walk in cooler. Observed several containers of pasta held at 43-44 degrees F and pork overstacked at 43 degrees F in corner flip top prep unit. Unit had ambient air temperature of 45 degrees F. Return visit to ensure long term compliance of prep unit to ensure all TCS foods held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 demi cooling in deep covered container in walk in cooler and recently portioned chicken cooling in covered pan inside flip top prep unit. Chicken transferred to sheet pan and demi voluntarily discarded by PIC. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11 Molluscan Shellfish, Original Container - C - Observed mussels from different harvesting dates being commingled to be washed in prep sink. CDI, mussels voluntarily discarded. Mussels shall remain in the original container that they are received and not commingled with shellstock from different harvesting dates or locations. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee food according to PIC stored over raw chicken in walk in cooler for consumer. |