|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with dried meat on cutting blade and other surfaces. CDI - PIC broke down the slicer and placed it in warewashing area for cleaning. |
|
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 items in steam well (butter/shallot sauce, mashed potatoes, and grits) between 106F and 119F. CDI - Items were voluntarily discarded by PIC |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
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 coleslaw and sliced tomatoes without beginning and end times available. CDI - PIC properly marked coleslaw and sliced tomatoes. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove dead insects, birds, rodents and other pests often enough to prevent buildup. Observed dead insects on glue trap above ice machine. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils being stored in a container of hot water at 96F. CDI - Utensils were removed from container to be washed. PIC educated staff on 135F requirement for holding utensils in hot water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet stacked metal in plastic pans in storage area. |