|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above liquid pasteurized eggs in fridge on burger grill station. Liquid eggs can be cooked and served at any temp and should not be stored under raw proteins. CDI- Food arranged by final cook temperature. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion rings at pizza prep station left out with no temp control no TPHC procedure. CDI- PIC added onion rings to TPHC procedure and TPHC chart and will use TPHC for it from now on. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a large number of foods cooked or prepped friday, 4 days ago, that were date marked for today including but not limited to: cooked chicken, pickled kale, sweet potatoes, green beans, lasagna, pork roast, etc. CDI- PIC discovered the labeling error and had all mis-labeled foods properly labeled. Observed a few items burger station: chicken and burgers not date marked, disposed of by PIC 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 pickled asparagus in walk in cooler with a date mark of 15 days ago. If pickling to extend shelf life and/or pickling process takes place out of temperature control, a varaince will be required. PIC said this pickling process takes place in walk in cooler and they will not keep pickles past 7 day max shelf life. CDI- Pickled asparagus voluntarily disposed of. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 a few instances of foods cooling in pans too deep or tightly wrapped, slowing the cooling process, eg: fried chicken breast, and roasted corn. CDI- Items moved to shallow vented pans to speed cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-601.11 Standards of Identity - C Observed pre-packaged biscotti biscuits for sale at register area with no labeling info, no allergen info. CDI- PIC will serve these items un-packaged in jars for customers to self serve. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Pizza prep cooler is broken, foods inside are on TPHC. Have cooler repaired. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed main prep cooler on burger station needing better cleaning inside. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a few floor areas needing better cleaning in corners and under racks in dry good storage room.
GENERAL COMMENT: No variance for pickling required as PIC will keep a 7 day shelf life for pickled kale and pickled asparagus and these items will be pickled under temp control (walk in cooler). If these conditions of pickling change, a variance will be required. |