|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar handsink blocked with perforated pan. CDI - perforated pan removed. Keep handsink clean and accessible at ALL times and use ONLY for handwashing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed flip top unit on left side of front kitchen, including cold drawers, and cold drawers at pizza station not holding all TCS foods cold. CDI - items were individually assessed for length of time out of temperature and were either voluntarily discarded or spread out on sheet pans to cool rapidly in the walk in cooler. Maintenance company was called and TCS foods will not be held in these coolers until they are functioning properly. |
|
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 no date marking on opened jug of milk. CDI - milk voluntarily discarded.
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 one container of feta cheese dated 6/23. CDI - feta voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer buckets with label wearing off. CDI - PIC relabeled immediately. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no date marking on package of raw pork and packages of raw gizzards. CDI - voluntarily discarded. Observed a few packages of ROP raw livers holding at 46F in cold drawer of left side flip top cooler. Livers had been packaged today and corresponding packages in walk in were measuring under 41F. CDI - since product had been in place for under two hours, packages were opened and placed into walk in for rapid rechilling, reaching 43F in just over 15 minutes. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper pans unlabeled. |