|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored over cooked turkey in the walk in cooler. CDI- storage rearranged.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over pork sausage patties in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 utensils stored clean with visible food debris on them and multiple food containers with sticker residue on them stored clean. CDI- items set aside for recleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer stored clean with visible food debris on the probe. CDI- probe was cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken, macaroni cheese, and meat loaf hot holding below 135F in the steam well. CDI- products discarded. |
|
22
|
1
|
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 facility storing egg trays at TPHC with no time stamp on the product. CDI- products were time stamped. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of cleaned metal containers. Improvements made since last inspection. |