|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomatoes soup < 135 degrees in steam table. CDI- Tomatoes soup was placed on the grill to be reheated to at least 165 degrees before being reinserted inside of the hot hold unit. -1.5 points. |
|
20
|
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 Raw eggs were observed left out at room temp near grill station. Front display cooler unit was said to be accidentally unplugged for no longer than 30 minutes. This lead to chicken salad, tuna salad, roast beef, turkey, cheeses etc. being greater than 60 degrees while cold holding in same case. CDI. Eggs were moved to walk in cooler to cool. Other out of temp foods in deli cooler were moved to walk in cooler and freezer to aggressively cool within 3.5 hours. Cold hold deli case got as low as 38 degrees F prior to the conclusion of the inspection. -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed prepped chopped liver in freezer that did not have a date mark, observed potatoes salad, pasta salad and tomatoes not dated in the flip top unit and was said to be in unit since last night. CDI- PIC dated all foods as needed during the inspection. -1.5 points. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus are missing the disclaimer that can state( May be cooked to order) or (Items are cooked to order). Adjust menus to reflect adequate consumer advisory. 0 points |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 cut corn beef hash wrapped in plastic cooler in reach in 2 door unit and in deli display case that was not turned on. Foods are not to cool in equipment prone to a lot of prep activity. CDI- Foods were uncovered and moved to the freezer for proper cooling methods. - 1 point. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the rest room and at the back of the prep facility near back exit door. Construction is taking place outside of the shopping center which can cause insect harborage to occur. Ensure that doors are staying closed as frequent as possible for insect entry prevention. 0 points. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P Piping associated with the prep sink is fully submerged inside of the floor drain. Pipe shall be suspende3d at least 2 inches above flood rim for proper air gap. Will return to ensure that the facility adjust piping as needed. 0 points. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Facility contains pitted floors in back prep area
near 3 comp sink, ceiling tiles are missing in back storage area, repair damaged caulking along the wall adjacent to the hand sink
in employees bathroom. REPEAT -.5 points |