|
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 41F. -P. Observed bulk container of sweet cooked sweet potato casserole cooling in walk in overnight still at 44f. CDI - PIC discarded. Observed cooked whole pork roasts cooling in walk in cooler at 129f at 11:35 cooled to 102f at 12:35 at a rate of .45 degrees per minute. CDI - PIC cut roasts into smaller portions and placed onto top shelves in walk in to quickly cool. Roasts would not have met cooling requirements without EHS intervention. Quickly cool cooked foods from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed bulk shredded cabbage placed into walk in cooler 1 hour earlier at 48f at 11:40 cooled to 47f at 12:40 at a rate of .02 degrees per minute. CDI - cabbage spread into shallow container and quickly cooled to 41f. Cabbage would not have met cooling requirements without EHS intervention. Cool ambient food items to 41f or lower within 4 hours. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked wings at 43f and cooked ribs at 42f in line prep top cooler unit. CDI - PIC discarded. All other TCS foods in unit 41f or lower. Observed smoked pork roasts and cooked ribs prepared 2 days ago in walk in cooler at 44f. Ambient air temp of cooler 38f and all other TCS foods stored in cooler at 41f or lower. PIC noted that the racks may have been removed from walk in for stocking. CDI - PIC placed onto shallow pans and quickly cooled to 41f or lower. Do not allow TCS foods to sit out of refrigeration. Once cooled, ensure TCS foods are maintained at 41f or lower. REPEAT
Continued non-compliance with cold holding requirements may lead to permit action. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed cut leafy green items at line using TPHC with no current timing noted. Timing log dated 12/16 which was 2 days ago. CDI - PIC discarded leafy green items. Follow written procedures wen using TPHC. |
|
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 sweet potato casserole cooling in deep plastic bulk container in walk in cooler overnight. Ice wand was placed into product but not stirred and was ineffective. Ice wands are designed to be used to stir and agitate foods during active cooling. Product discarded. Observed large whole pork roasts cooling on rack in walk in cooler. Break large roasts into smaller portions for effective cooling. Observed shredded cabbage blend cooling in deep plastic lidded containers in walk in cooler. CDI - PIC spread cabbage into shallow container and removed lid to quickly chill to 41f and cut roasts into smaller portions to quickly cool. When cooling, use methods that allow foods to quickly cool. Do not cool TCS foods in tightly covered containers, in bulk containers, or in large bulk quantities. REPEAT. Continued non-compliance with cooling methods may result in permit action. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed line employee with soiled wiping cloths hanging from back pockets. Once used, place soiled wiping cloths into sanitizer or remove to soiled linen receptacle. REPEAT |
|
43
|
0
|
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 case of single service container lids stored on floor in upstairs storage room. Store all single service items at least 6 inches off of floor to prevent contamination. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulated debris on floor under/behind ice machine area. Clean. |