|
20
|
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 Observed bacon pimento cheese, cotija cheese, Barbacoa, pork, corn salsa, among other TCS foods held it prep unit reading 46F. Ambient temperature of unit 41F. CDI - Items moved to walk in cooler for rapid cooling. - 1.5 - |
|
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 Brie (7/29), Garlic Confit (7/30), Spinach (7/30), Non-shelf stable sausage (7/25), Barbacoa (made and frozen 7/10, Pulled for thaw 7/31), blue cheese dressing (7/17), Ranch (7/26), Corn Salsa (made & frozen 7/29, pulled for thaw 7/31) held past 7 day date marking requirement. CDI - PIC voluntarily discarded all food items.
* PIC provided SOP to EHS for how they date mark their food items. All food items properly dated with make date, freeze date, and thaw date. Facility has greatly improved in this area. * |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. Observed drain flies at bar sink/dish washer area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of mayo stored on floor underneath shelving. - 0 - |