|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several trays of raw bacon stored above trays of cooked potatoes on a speed rack in walk in cooler. CDI- Bacon moved below potatoes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, chicken wings, and raw beef patties cold holding at 43F - 44F in the prep cooler drawers. Other items in cooler drawers were at 41F. CDI- Items above 41F moved to walk in cooler for cooling. Repeat violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 cooked chicken dated 7/31, spinach dip dated 7/30, and ham dated 7/18. Ensure TCS foods are discarded at the end of day 7. CDI- Items discarded. Repeat violation.
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 two trays of cooked chicken with no date mark. Chicken was cooked on 8/5. Ensure TCS items are date marked when held over to the next day. CDI- Items dated. |
|
22
|
0
|
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 the breakfast bar being held on TPHC, no time log sheet had been completed for today. Ensure time log sheet is completed as soon as foods are taken out of temperature control. CDI- Temperature log completed. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting tomatoes directly out of a cardboard box. CDI- Tomatoes that were cut discarded, the remaining tomatoes were taken to be washed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Observed employee washing utensils in wash water at 102F. Wash water must be maintained at 110F or above while actively washing. Wash water was also cloudy. CDI- Water drained and refilled. |