|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Employees must refreain from eating during food preparation. Observed employee eat piece of sausage while prepping, CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed buffalo chicken 54-56F, fried chicken 45-46F, potato salad 50F, all in fron display portion of chef case, items were pulled to cool/discarded, VR to check case. Observed sandwiches in hot/cold display 50F from previous day, items were pulled, VR to ensure case is properly functioning. Observed rice 54F, noodles 53F, liquid eggs held at room temperautre for asian bar preparation, ensure items are kept under refrigeration at all times, CDI by cooling. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Written procedures must be available on site. Observed facility using time as a public health control for hot bar for breakfast, lunch, dinner and asian bar. Facility is keeping temp log but does not have written procedures on site, CDI by providing written documentation. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Ensure non food contact surfaces are maintained clean, observed some general food debris in display cases and shelving throughout. |