|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab bread out of the warmer with her bare hands and go to place it in a bag for a Togo order. CDI: EHS intervened and educated staff member on the need to use tongs or gloves to grab the bread from the warmer. Bread was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F including ricotta, meatballs, bolognese, liquid eggs and pickled feta cheese. PIC stated that all items except the bolognese had been held out of temperature prior to service from prep or for convenience to get out several orders early on in service. CDI: Items placed on TPHC for today and most were completely used by end of inspection. Bolognese was overstacked and therefore the ones on top were moved to the walk in to properly cool. Observed blue cheese stuffed olives holding above 41F. CDI: EHS provided TPHC paperwork for the olives as they are done daily per shift. |
|
21
|
1.50
|
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 container of chick peas from 6/22 in the walk in. CDI: Product was voluntarily discarded. Observed bean salad date marked 7/23 in the walk in but the smaller portions in the reach in from the same batch were marked 7/27. CDI: Date corrected and PIC was reminded about date marking procedures. REPEAT VIOLATION Overall facility has a good date marking system. A violation of date marking on the next inspection will result in a full point deduction. |
|
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 no start and end time on food in the pass/prep cooler held on TPHC. CDI: Items marked. Facility is keeping product for 6 hours as items do not go above 70F. EHS reminded PIC that a temp check at the 4 hour mark is required to ensure product is not above 70F. |