|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-306.13 (B)(C) Consumer Self-Service Operations (Pf) Observed sneeze guards at self serve station not protecting food and no monitor for the area. CDI: EHS and PICs discussed proper protection options and a monitor was assigned to the area. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked beef tenderloin roast. Roast did not get fully cooked. CDI: EHS explained to staff that roasts are not permitted to be non-continuously cooked due to the food code regulations. EHS provided several options to staff about what to do in the future. Due to roast being done within the past 4 hours, product was fully cooked and cut during inspection. |
|
22
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salads, cooked peppers and onions, and cooked shrimp in walk in above 41F. CDI: Products voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked peppers and onions held on TPHC per PIC, with no time marking or documentation. CDI: Items were voluntarily discarded. Observed TPHC procedures say that all items are cooked in the Founders Kitchen and then transported to the Crown Club. However, the following items are actually done in the facility: hot dogs, pulled chicken, queso, and beef. Ensure procedures are properly updated. VERIFICATION REQUIRED |