|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed 2 containers of raw burgers stored above cooked bacon and cooked sausage. CDI - burgers were moved to the bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 2 unwashed boxes of spinach stored above ready to eat foods in the walk in cooler. CDI - PIC rearranged the items.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed washed and portioned bags of spinach back in the original box it came in. Once the spinach is washed it needs to go in a clean container; do not reuse the boxes for food. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the top layer of sausage links at 122F; the middle row was 154F. CDi - PIC voluntarily discarded the sausage. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 the facility holding salsa on time at the grill but the time was not marked. There was an old time sticker on the container from yesterday. Also, the facility did not have a procedure sheet for the salsa. CDI - PIC voluntarily discarded the salsa. A procedure sheet was emailed with the inspection. Verification required 7/8/2017 |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the back of the dry storage room. |