|
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 beef stored above cooked pasta. CDI, PIC voluntarily discarded pasta. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods such as cut tomatoes, cut lettuce, hot dogs, corn as well as deli meat cold holding above 45F. Items were observed in ice containers. CDI, items were placed on TPHC temporarily.
PIC was interested in doing TPHC for items held on ice. Template provided via email. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 cabbage held past expiration date. CDI, PIC voluntarily discarded cabbage.
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 hot dogs without date mark. PIC stated hot dogs were opened more than 24 hours prior to inspection. CDI, PIC date marked hot dogs with correct date. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with less than 200ppm quatt. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip of cups exposed to contamination. |