| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
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 45F. -P Observed rice left out on speed rack at room temp at 75-85 degrees cooling for approx. 2 hrs acc. to PIC. CDI- Workers moved rice to fridge to quickly cool, observed rice at 70 and below 20 min later and cooling at proper rate with proper methods to reach 45 degrees in the next 3.5 hrs. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice from fridge left out of cold holding at room temp for an hour at 75 degrees. CDI- Rice moved to fridge to chill to safe cold holding temperature of 45 or below. Observed fried potato slices and mixed peppers and onions left out at room temp for approx. an hour that was supposed to be held using TPHC. Time not marked on the food. CDI- Potatoes and mixed peppers and onions voluntarily disposed of by PIC. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 foods being date marked for 8 days instead of the max 7 day shelf life allowed. CDI- Date marking changed of foods for 7 days. Observed biryani rice date marked for 8 days ago. CDI- Rice voluntarily disposed of by PIC. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
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 fried potato slices and mixed peppers and onions not time marked per TPHC procedure in place. CDI- Items voluntarily disposed of by PIC. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 Observed foods being cooled at room temp in flat pans without any additional cooling methods for approx. 2 hrs. CDI- Reviewed proper cooling methods with PIC, recommended additional cooling method be used once a food held at room temp cools to 135 or below. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3 door fridge needing replaicng. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of several
pieces of equipment needing better cleaning including, fryers, fridges, freezer, tables, prep coolers, stand mixers etc. (repeat) |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
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 a lot of dust build up high on walls and ceiling in
bakery area. (repeat) |