|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed in tact packages of raw tilapia thawing in 2 compartment sink under running water and employees washing and cutting vegetables on both drainboards of sink. CDI by instruction; vegetable preparation relocated to prep table. |
|
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. Observed open container of heavy cream in reach in cooler with out date marking. CDI by discarding.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed cooked pork in walk in cooler, andouille sausage, blue cheese dressing, and herb butter in reach in cooler past 7 day expiration time. CDI by discarding items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Facility has just begun using time as a public health control for various lettuces on salad buffet. Observed correct procedures being followed and log being completed however facility does not have any written procedures. TPHC template given to PIC. Verification required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Observed facility with limited amount of refrigeration space. Observed walk in cooler filled to maximum capacity and speed racks stored in cooler that frequently have to be rolled out of cooler in order to get ingredients for prep. |