|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed an employee use bare hand and spatula to place cooked biscuits in hot holding equipment. Observed employee touch cooked sausage in walk in unit when asked when they were placed in walk in cooler to cool. Both pans were discarded during the inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed marinara sauce and soup at 85F placed on hot well to slowly reheat for lunch at 8 am. Manager stated it will reach 165F at 11 am. Food establishment has two hours to reheat tcs foods. Marinara and soup were placed on stove to reheat at faster rate. Do not use hot well to reheat foods. Non continous cooking application will be given. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods kept on ice such as sausage. ham, cheese out of temperature. Prep unit items found out of temperature include slice tomatoes and chopped tomatoes. Items over 45F were discarded. Items in between 42-45F were cooled used in walk in unit. VR to setup risk control plan will be made 7/20/21. |
|
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 some foods kept on time not listed within procedures such as gyro meat and country ham. Application for time was given during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled white bucket containing chemical . Ensure that secondary containers are labeled with common name of its contents. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage in walk in unit tightly packed in pan. Sausage was placed on a sheet pan to meet cooling parameters at a faster rate. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Ensure that utensils are being maintained in a manner that does not allow handle to make direct contact with food. Observed handle making contact with cheese and hashbrowns. Removed during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking. |