|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above tomatoes in walk in cooler. CDI - Storage order rearranged. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, cheese, along with various other TCS foods in prep top reading 55F. CDI - PIC found plastic wrappers blocking air flow. Wrappers removed, unit holding 38F. All food voluntarily discarded.
Observed raw beef in beef cooler reading 61F. Ambient temp of unit 61F. CDI - All raw beef moved to walk in cooler for rapid cooler. Beef had only been out 2 hours. A VR will occur no longer than 8/2/2021 to ensure cooler has been fixed.
Observed tomatoes, lettuce, cheese reading 43F in walk in cooler. Ambient temperature of unit 43F in that area, 37F in the rest of the areas. EHS determined air flow was being blocked by boxes and storage in walk in cooler. PIC rearranged shelving and boxes to correct air flow. All areas of unit reading 39F. All food items in unit longer than 4 hours voluntarily discarded, all other items uncovered for rapid cooling. - REPEAT - 3 - |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 times not marked on cheese at both serving lines. CDI - Times marked. - REPEAT - 1 - |
|
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 few flies in kitchen. - 0 - |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed few employees with watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without hair restraint. - 0 - |