|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one of the salad cooler cold holding an opened bag of lettuce at 54F. CDI- PIC inspected unit and determined unit was in need of defrosting. PIC instructed an employee to defrost unit. All lettuce was pulled from unit and placed in the walk in cooler until salad cooler is cold holding 45F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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. -P Observed several gallons of milk past its expiration date (should have been discarded 12/7). CDI - Discarded by PIC during inspection. |
|
22
|
0
|
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/or end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin or end time marked on the prep pan of unsalted butter being held by TPHC (written TPHC for unsalted presented to EHS during inspection). CDI by education and employee marked end time on the prep pan. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food where it is not exposed to splash, dust or other contamination. Observed the ice bins in the bar area uncovered. |