|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed flank steak cooked and offered for sale to consumer in cold display case. PIC stated flank steak is cooked to 130F internally, cooled down and offered for sale to be consumed cold or reheated by consumer. Facility unable to produce any documentation of flank steak being "whole-muscle intact beef." Internal temperature must reach 145F if steak is not a whole muscle intact piece before being cooled down and offered for sale. VR to obtain documentation on product. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several blocks of blue cheese above 45F in cold cheese display case. The temperature reading on case was at 51F and cheese was stacked high above cold line. PIC stated that the case goes through a defrost cycle at this time. CDI-cheese removed and placed into cooler. Temperature reading of case down to 35F twenty minutes later. PIC will monitor temperature and height of product in case to ensure items are 45F and below. |
|
21
|
0
|
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 cooked crab and shrimp for sushi without any date label. CDI-labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made cut red cabbage salad with a label of 10 day hold time. Red cabbage is considered a cut leafy green and may only be held for 7 days. CDI-label changed to 7 day hold. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 facility documenting items on TPHC incorrectly. Observed sheet filled out for breakfast today with time to discard listed incorrectly as time that food was placed out for sale (6:30am). Also observed sheets missing for breakfast and lunch the day prior. Observed discard times missing on TPHC sheet for pizza. VR. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged sushi containing ingredients not listed on label. Observed "Spicy Roll with brown rice" containing raw salmon but salmon not listed on ingredient label. Employee hand wrote "salmon" on label. VR. |