|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observe a pan with diced raw salmon in cups stored above cooked and ready-to-eat foods in the prep unit at the cook line. CDI- Pan of salmon was moved to the bottom shelf. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Clarified butter on the stove top measured 119 F. Keep at 135 F or above. CDI- Butter was reheated and now at the proper temperature. |
|
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 pot pie mix dated 4/27 observed on 5/6. Observed cooked shrimp dated on 2/27 observed on 5/6. CDI- Pot pie mix discarded. Shrimp was mislabelled per the pic and date was changed to match other batches prepared at the same time. |
|
22
|
1
|
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 end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed packs of real butter sitting on the tables and are not marked with start time and end time. No written procedures were available. Front of the house manager stated the butter are only kept for 4 hours then discarded. CDI- Observed wait staff discarding butter from tables once the tables were cleared. Use TPHC of keep butter in the cooler and provide upon request. Emailed TPHC form and reviewed the procedures. |
|
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 build-up on the shelving in the walk-in cooler. REPEAT. Clean regularly. |