|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers stored above ready to eat bbq. All product including the raw burger and prepared bbq were covered in plastic wrap. All products protected. CDI - educated PIC and food employees about proper storage order. Relocated the raw burger to the bottom of the freezer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product on the buffet line in the temperature danger zone. Refer to temperature chart. CDI - emailed the PIC TPHC procedural paperwork. Educated PIC and food employees about proper cold holding and time control methods. Advised to have product at 45 or less, or to hold product on time control. Discarded the product that was out of temperature. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee that did not have a hair restraint on. Advised to have a hair restaint on at all times during food preparation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets below 150 ppm. Advised to switch out solution more often. |