|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of sliced cheese reading 50F. All other items in flip top unit read 41F or below. PIC stated that cheese had been out on the counter during lunch. CDI: Cheese returned to walk in unit to rapidly cool to 41F. |
|
21
|
1.50
|
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 house made soup with no date, as well as roasted garlic, sliced turkey, and sliced pastrami with old date labels left on them. CDI: PIC was able to indentify exactly when each item was made (02/01) and corrected the date for each item. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus with consumer advisory reminder text but no disclosure asterisks to show which items may be served aw or undercooked. PIC stated that menus were currently under revision and that new menus would include the proper markings and verbiage. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of sanitizer hanging on rack near ice machine. CDI: Sanitizer labelled. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed a metal bowl with no distinct handle being used as a scoop for bulk dry
product, as well as in use utensils held in 81F water adjacent to grill. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a cracked plastic pan, as well as two pitted metal pots that are no longer smooth or easily cleanable. Replace utensils once they become damaged. REPEAT. |