|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a swollen dented can stored on the dry storage shelf. Ensure to check all cans for dents and placed in a designated area to ensure there is no use. CDI PIC removed can and placed in designated area. EHS educated on properly checking for cans before use and the risks of using dented cans. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of butter on the prep top table above 45F (see temp chart). Ensure butter is cold holding at 45F or less. CDI PIC voluntarily discarded butter and will put butter on TPHC going forward. |
|
31
|
0.50
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped plastic container of eggs in the reach in unit cooling and above 45F (see temp chart). Eggs were prepared at 7 AM. CDI PIC removed wrapping around container and placed eggs on TPHC. Observed bacon cooling in the sheet rack above 45F. CDI PIC will place bacon on TPHC. Eggs and bacon will be discarded after 4 hours. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed eggs and bacon cooling in reach in units not adequate for cooling. CDI food items will be placed on time since cooling is not permitted in the facility. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probe thermometer in the facility. Ensure a thin probe thermometer is provided. Verification required in 10 days. |
|
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 several flies in the kitchen prep area. Ensure methods are used to prevent pests and insects. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food without a proper hair restraint. Ensure hair restraint is used to prevent hair contacting food. |