|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed a box of raw turkey sausage stored above biscuits and gravy. Keep all raw products below ready to eat items. CDI -sausage was moved to the bottom of the speed rack. |
|
22
|
1
|
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 breakfast and lunch items on the line labeled with 4 1/2 hours. Food can only be held on time for 4 hours. At the end of 4 hours the food must be discarded. CDI -stickers with the correct time were provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoes tightly covered in the front reach in. Tomatoes were 51F. CDI - tomatoes were moved to the freezer to cool down. Observed cooked sausage cooling while covered in the walk in cooler. CDI - sausage was moved to the freezer to cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the patient reach in cooler and on the reach in cooler and freezer by the fryer area. Replace gaskets. |