|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw foods shall be stored according to their final cook temperature. Observed par cooked prime rib stored above RTE food in the cooler. CDI item moved to the bottom of the speed rack. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed meat slicer and bar spray nozzle soiled with residue. CDI utensils broken down for cleaning. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Foods shall be cooked to their final cook temperature. Observed par cooked tuna in facility without prior approval from regulatory authority. CDI tuna discarded par cooking application left if facility wants to continue par cooking tuna. |
|
21
|
0
|
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. PHF/RTE foods that are held in the facility more than 24 hours shall be date marked. Observed cooked onions and half and half in facility with no date. CDI items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Foods that are held on time should have documentation of written procedures. Observed bernaise sauce that was held out on time and no written procedures. CDI left TPHC handout that is filled out during inspection. Repeat |