|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store food to prevent cross contamination. Observed ready to eat food stored under raw beef. CDI-moved to proper location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine and soda nozzles. CDI-cleaning started on all. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Keep TCS items cold at 45F or below. Observed tomato marinade made with butter stored at room temperature. PIC stated it is corporate policy to store at room temperature. No sheet available as to if product is TCS food. Product package states to refrigerate after thawing. Provide sheet about product such as water activity, pH etc. to prove product is not potentially hazardous, hold either cold at 45F or below or hot at 135F or above or use TPHC (Time as public health control). Sheets for TPHC given to PIC. CDI-product discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool foods. Observed small pan of chimichurri mayo and rice in small cold unit that had just been taken from walk in cooler and portioned out. Cool foods in walk in cooler after portioning if temperature rises above 45F. |