|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above food in stand up freezer. CDI- Drinks removed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a pan of shredded lettuce cooling since prep approx. 3 hr 50 min that were 52-48 degrees in deep and wrapped pan in walk in cooler. Not likely to reach 45 degrees or less in 10 min with current cooling methods. CDI- Lettuce separated to shallow vented pans and placed in freezer. Observed lettuce 38 by end of inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 tomatoes on serving line that are supposed to be held using TPHC procedures, time not marked on the food per facility's TPHC procedure. CDI- Time marked on tomatoes for time they were sliced. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and covered pan of lettuce |
|
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 mold and general build up on meat display cooler drip pan and door way. PIC had case cleaned during inspection. |