|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Eating and drinking shall occur in designated areas, where food prep does not occur. Observed employees eating during food preparation. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods that are parcooked shall have written procedures and approval from a regulatory authority. Observed facility parcooking salmon, and chicken and were unable to produce written procedures. CDI application given and filled out to keep on hand at facility. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed pans of rice at 132-125F, and pans of roast beef at 117F that was for a banquet. CDI items reheated for holding. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed butter sitting on grill at 88F. CDi item discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE foods shall be disposed once they pass the 7 or 4 day shelf life. Observed cappicola and proscuito, that says keep refrigerated, in facility from over a month ago. CDI items discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Keep physical facilities clean. Observed floors in coolers adn freezers of storage room with debris. |