|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with shell stock tags from early January without the date of last use recorded on tags. CDI- date was added to tags. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food storage containers stored clean with datemarking sticker residue on the containers. CDI- containers were placed into the 3 compartment sink for soaking/cleaning. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 two bags of pulled pork at 55-56F in the walk in cooler at 4:40PM. PIC indicated the pork was shredded at 10:30AM. CDI- product discarded; EHS provided cooling chart. |
|
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 mashed potatoes and lasagna hot holding below 135F (see chart). CDI- instructed PIC to reheat products to 165F or above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed duck confit from 3/7, corned beef from 3/27, 4 turkey chubs from 3/29, ratatouille frozen on 3/17 without a pull/thaw date, corned beef from 3/19 that was frozen without a pull/thaw date, and cheese sauce from 3/28. CDI- products that were expired were discarded while items that were removed from the freezer had pull/thaw dates added to product containers. |
|
31
|
1
|
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. Cold air must flow around product to remove the heat. -Pf Observed broccoli salad cool from 51F at 4:20PM to 51F at 4:45PM. The product was covered with plastic and stored in a high volume, deep container in a reach in cooler. Observed pulled pork in sealed plastic bags at 55F not meet cooling parameters within allotted time frame. CDI- pork discarded; broccoli salad was placed into a hotel pan and put into the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at 0ppm QUAT concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stored clean and stacked while wet. Improvements made since previous inspection therefore points are not escalated. |