|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Protect food on customer self service lines. Observed self service salad and bowl of dressing stored un-protected from customers. CDI- Items placed under sneeze guard. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold all TCS foods at 45 or below. Observed salad on self service line on in-adequate ice bath at 52 degrees. If using ice baths be sure ice is as high as the food and container used can transfer cold temperatures or you may want to use TPHC methods. CDI- This salad will be held with TPHC methods for today and proper ice baths for the future. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Use approved cooling methods to ensure foods cool quickly. Observed various just prepped foods being tightly wrapped or storedin tight sealed deep containers. Need to be cooled in shallow pans, vented, use ice baths or quick chilling equipment or othereffective methods. CDI- Items were vented and placed in shallow pans as necessary. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
A number of grab and go foods do not meet food code requirments for ingredients and allergen labeling. Gave PIC copy ofhandout describing requirments. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Handwash sink at dish room is too close to clean dish racks, leave min 12" space from handwash sinks to food or food contact surfaces to prevent contamination or install a splash guard. Rack moved to proper distance. |