| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Final cook of chicken breast was less than 165 degrees when checked. Ensure that all poultry is being cooked to at least 165 degrees. CDI- PIC placed grilled chicken breast back on grill to be final cooked > 165 degrees. -1.5 points. |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Prime Rib was hot holding below 130 degrees. CDI PIC decided to cool the product down in freezer unit and reheat to 165 degrees for later servicing. Ensure that all prime ribs or roasts or hot held at 130 degrees or higher. -0 points. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Blanched asparagus, broccoli ,raw steak and raw salmon in refrig. drawers were cold holding above 45 degrees. Marinara and sausage in the pizza station were also cold holding above 45 degrees. These foods were moved to the freezer to aggressively cool. Will make a return visit to ensure that refrigeration is checked for proper compliance. Adjustments may need to be made to the thermostat to lower the air flow in the units that out of temp foods were stored in. REPEAT - 3points. VR/CDI |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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 Facility has made improvements with date marking since last inspection, However, Observed BBQ chicken in pizza station dated to be discarded on 10/8. CDI PIC discarded food item during the inspection. REPEAT 1.5 points. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 blanched food products being cooled inside of refrigeration drawers, also observed food products such as cole-slaw mix being cooled in dense container with lids fully on. CDI- food items were uncovered and moved to freezer to properly cool. REPEAT .5 point. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cole-slaw container and potatoes in direct contact with the walk in cooler floor. Ice storage bins in bar area were being left uncovered. Salads going out for service was in an area with high employee traffic being stored uncovered. Ensure that food items are covered and uplifted off the floor as needed to better prevent contamination. -1 point. REPEAT |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket in direct contact with the floor. 0 points. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop being in direct contact with food item in refrig. drawer. 0 points.
General NOTE** Facility has made improvements on storage of single service articles near compactor area, EHS still observed jugs of grease and boxes of paper towels in the proximity of the compactor. PIC moved items and designated storage away from compactor unit. |