|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatball subs reheated to 98F. CDI: PIC reheated subs several more times in oven until product was over 135F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler holding food above 41F. CDI: Products from overnight voluntarily discarded. Items from this morning moved to walk in cooler. |
|
21
|
0
|
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 deli meats in reach in with no date mark. CDI: Items were voluntarily discarded (see #20). EHS explained that all containers of TCS items must be properly date marked. |
|
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 facility procedures state that cooking will begin at 10am. When EHS arrived, several food items were already prepared. CDI: Products will be discarded at 1:30pm today to accommodate for the 30 min earlier prep time. EHS and PIC discussed that if procedures have specific times written in them, those times must be adhered to. Observed meatball subs were not on the list of items held on TPHC but per PIC they are. CDI: Meatball subs added to list. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in part of prep top cooler holding foods above 41F. No other refrigeration is in the prep area. This must be repaired. VERIFICATION REQUIRED |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lid on prep top cooler broken. Observed gasket on reach in cooler door damaged. Observed rusted shelving in reach in cooler.
4-502.11(A) Maintain utensils in good repair. Observed pizza container lid to be cracked. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of cabinets and coolers in need of cleaning. Observed some build up on and around equipment throughout prep and cooking area. REPEAT VIOLATION |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen ceiling and ac vents with heavy dust build up. Observed floor in walk in cooler in need of sweeping. REPEAT VIOLATION Some improvement from previous inspection. |