|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw meats in relation of final cook temperature with the highest cook temperature being the lowest item in storage. Observed open raw turkey burgers above non- meat items in the walk-in freezer. CDI - moved to the bottom shelf. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. The walk-in was holding TCS foods at 42-43F. This allows a holding time of up to 4 days, including the day of preparation. Observed baked beans labeled 1/21 indicated they were on day 7 while 43F. PIC discarded. Also, a plastic container of tomato sauce and one of chili were not date marked. These had been prepared the day before according to the PIC and were labeled as such. CDI. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Working containers of chemicals must be labeled with the common name. Observed a bottle of chemical on the hot water heater did not have any indications as to what it was on the bottle. CDI - discarded by the PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF. A TEMPERATURE MEASURING DEVICE with a suitable small- diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Observed the facility only had an infrared thermometer. Obtain a suitable small diameter probe thermometer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF. Food labels must include 1) The common name of the food; 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) An accurate deceleration of the quantity of the contents (typically in oz.); 4) The name and place of business of the manufacturer, packer, or distributor; 5) The name of the food source of each major allergen contained in the food unless the food source is already part of the common name of the ingredient. Observed individulally packaged cookies in a basket by the register for customer self service. CDI - placed behind counter. |