PRUITT HEALTH-VIRGINIA PARK

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed time/temperature control safety food such as lettuce, cole slaw and ground turkey were tightly wrapped while cooling in the walk-in cooler. CA: Discussed with the person in charge that time/temperature control safety food when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Person in charge unwrapped the food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed aluminum foil used to wrap shelf. CA. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed unshielded light bulbs in main kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.