|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked chicken drumsticks in main prep cooler. CDI- Eggs arranged by final cook temperature below cooked chicken. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a few tubs of cabbage and bok choi cut and/or prepped approx. 6 hrs earlier that were 48-52 degrees in walk in cooler. CDI- PIC voluntarily disposed of these foods. Appears walk in cooler reading 45 and only holding all TCS foods at 45 degrees maybe making cooling more difficult. Have cooler serviced as needed to ensure foods can cool and cold hold properly. Will follow up within 10 days that foods are properly cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken drumsticks in prep cooler cooked 2 days ago that were not date marked. CDI- Chicken date marked. Points not doubled at this time as improvement noted of items date marked. Observed walk in cooler holding all TCS foods at 45 and air temp inside at 45. Date mark required foods can only be kept for 4 days at 45 degrees. They may be kept up to 7 days at 41 degrees and below. Recommend having walk in cooler serviced to ensure safe cold holding temperatures are met as 45 degrees is the maximum cold holding temperature allowed. |
|
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 tighly covered tubs 4-6 inches deep in use to cool cut cabbage and bok choi that improperly cooled over 4 hrs above 45 degrees. CDI- Reviewed proper cooling methods with PIC, items that improperly cooled were disposed of. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of fruit flies in dish area and back prep area. CDI- PIC said their pest control company treated 2 days ago and they are still treating the problem. Continue pest control measures. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service item on floor in hall to back door. Observed exposed to go containers not protected or stored face down in hall to back door. |