|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw veal stored over cooked eggplant parmesan in reach-in cooler. CDI-Veal relocated to a lower shelf. (REPEAT) |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dispensing spout of large kettle, can opener, and slicer in need of cleaning. (REPEAT)
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with build-up on the lip of the dispensing chute. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no true datemarking system in place as required. Ensure that all ready to eat TCS foods are clearly marked with a 7 day discard date. Food must be discarded within 7 days, which means the day the food was opened or prepared plus 6 days. (Example: Food prepared on February 1 must be discarded by February 7) . Freezing the food stops the clock, but it does not reset it, so If food is frozen, the freezing date and thawing date must be on the container along with the preparation date as an indication of how many of the original seven days have been used. (Example: If food is opened or prepared and stored at 45F for 2 days then frozen, it can still be stored at 45F for 5 more days after removal from freezer) Datemarking is a process of assuring that harmful bacteria does not grow to unsafe levels and cause foodborne illness. Develop a datemarking system practical to the operation for employees to follow. *VERIFICATION REQUIRED* |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu items, steaks and hamburgers, without a disclosure/reminder combination as required. Place an asterisk or some other indicator to alert customers to specific menu items that are served raw or undercooked. (REPEAT) |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 dense pan of chicken tightly covered, cooling in walk-in cooler at 67F after 4 hours. CDI-Chicken to be placed in shallow pan for more rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces hot labeled as required.
CDI-PIC to label. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in salad unit. (REPEAT) |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom. |