|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. (2-401.11) Observed several drinks stored improperly throughout kitchen. CDI-drinks placed in proper locations so as not to contaminate food or clean utensils. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Properly arrange raw animal products to prevent contamination. (3-302.11) Observed unpackaged raw steaks stored above ready to eat foods in freezer. CDI-rearranged. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Properly cool foods from 135F to 70F within two hours and from 70F to 45F within four hours. (3-501.14) Observed large container of marinara sauce that had been heated up and cooled measuring 68F in walk in cooler. Sauce had a date of ten days prior but PIC stated that the date labeled was a mistake and that it was probably cooked the night before. Sauce did not meet cooling parameters if cooked and cooled the previous night. CDI-sauce voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. (3-501.17) Observed several items without date label such as cooked ground beef, soup, cooked pasta and mozzarella cheese. Also observed improperly cooled container of marinara sauce with incorrect date mark. CDI-items labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Procedures must be followed for TPHC (Time as a public health control) (3-501.19) Upon arrival, observed pizzas using TPHC to be out for display but time label was for 30 minutes later than present time. Time label stated 4 hours until discard time. Time must be correctly labeled once pizza is taken from the oven as specified in procedures. CDI-times rewritten. |