|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be mold growth on cooked ribs in the walk in cooler. CDI- product discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins (poultry, beef) stored directly above beer kegs in the walk in cooler. CDI- storage rearranged. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili stored underneath grill hot holding below 135F (see chart). CDI- product placed back into walk in cooler for cooling. |
|
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 items stacked above fill lines of containers cold holding above 41F (see chart). Observed one sauce bottle of garlic sauce mixture (made in house from cooked garlic) stored on prep. line at 80F. CDI- items were relocated to walk in cooler for cooling. Garlic sauce was discarded. Improvements made to cold holding since previous inspection therefore no point escalation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 meatloaf, green beans, and cooked turkey chub in the walk in cooler without datemarks. CDI- products were dated.
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 ribs from 6/8 and collard greens from 6/17 in the walk in cooler. CDI- products were discarded. |
|
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 2 chemical spray bottles without labels on them. CDI- bottles were labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken and dumplings at 118F at 2:45PM drop in temperature to 107F at 3:45PM. CDI- product was placed into a deep ice bath and stirred. Product temperature was 86F at 4:50pm. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle buckets on the floor in the walk in cooler and near prep. line, batter sauce bucket on floor at prep. line, and multiple dry breading buckets on floor near where the deli slicer is stored. |