|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken, beef, shrimp, and boiled chicken, in prep cooler out of cold holding temperature (see temperature chart). Observed internal temperature of flip cooler at 54F. PIC placed all items from walk in cooler into the prep cooler at 10am today and stated a technician was called to service the unit being out of temperature. CDI-All TCS items were removed from prep cooler and placed into walk in cooler for rapid cooling. VR-A verification visit will be conducted within 3 days to verify that the flip cooler maintains an internal temperature below 41F and all TCS food items are 41FG or below and prep cooler will not be used until unit is serviced. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed large metal bowl of fried chicken on TPHC procedures but start and end time is not indicated on container of fried chicken. CDI-PIC labeled fried chicken from 12pm-4pm. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large bowl of noodles as well as a large container of shredded cabbage cooling in prep cooler while tightly wrapped in food wrapping. CDI-PIC removed food wrapping from items for continuous flow and placed in walk in cooler for proper cooling since prep coolers are not designed to cool food items. -REPEAT VIOLATION- |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all unlabeled spices, salts, and oils at cook line. -REPEAT VIOLATION- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.Observed debris on refrigerator handles as well as debris on shelving in WIC. -REPEAT VIOLATION- |