|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods that are for hot holding should be 135F and above. Observed hot dogs in rollers at 110F. CDI turned up hot dog roller heat to maintain at 135F or greater. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods that are cold held should be at 45F-41F and below. Observed shredded chicken, in first prep cooler, at 54F, tomatoes at 54F, sliced cheese at 50F, and lettuce at 48. PIC moved all TCS food in to other prep cooler or was ice bathed to maintain 45F or lower. RVR to check cold holding. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods. Cooling shall be accomplished by loosely covering containers to facillitate heat transfer from the surface of the food. Observed egg salad, tuna salad, chicken salad, containers of lettuce tightly covered in prep cooler and in reach-in cooler. CDI by uncovering salads. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels. The minimum labeling requirements for packaged food in a food establishment, whether packaged in a commercial processing plant or in the restaurant/deli/food store includes the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business, source of any of the 8 major food allergens (if present) and nutrition labeling if claims are made. The allergens are Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans. Observed facility with cakes and cookies with out food labels, and salads in display case missing address, food allergens. Started working on food labels for salads but missing food allergen, full listing of ranch dressing, address, and net weight. CDI by instruction. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths should be in a chemical sanitizer between uses or stored away to be laundered. Observed wet wiping cloths on all the prep tables and counters throughout food prep area. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. During pauses in food prep utensils shall be stored on a clean dry surface, in a container of water of 135F and above, or in a drip well. Observed a spoon in a cup of room temperature water by the coffee machine. CDI PIC removed cup with spoon. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in parts 4-1 and 4-2. Observed prep cooler near drink machine with an internal temperature of 48F. PIC stated they would have someone come to fix unit. Storing PHF and RTE foods in other cooling units until fixed. Also, the door kept falling off of this unit. Repair. |