|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one employee leave his work area, go through door to back of kitchen and come back to begin assembling again without first removing gloves, washing hands and regloving. Educated. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed seared scallops that are partially cooked, cooled and reheated to 165F for service. Facility agreed to cook to 145F the first time to hit required cook temperature and then will heat and serve at any temperature. |
|
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 chicken and turkey burgers holding below 135F in hot hold cabinet. Facility is only open for 3 hours so food would never have been out of temperature for more than 4 hours. Both were reheated above 165F and placed back in hot hold. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in cold hold cases behind the line at 41F-48F. Number of salads was reduced to allow for more air flow in the unit. They were placed in a reachin cold hold to cool. Walnut spread needs to be added to TPHC procedure and log (as it sits out and is discarded at end of shift). |
|
28
|
0
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized Eggs shall be substituted for Raw Eggs when undercooking without a consumer advisory. Eggs on site are not pasteurized and PIC advised they do cook over easy eggs. He advised they normally get pasteurized eggs but facility ran out.. No violation observed. PIC agreed to cook eggs to 145F until pasteurized eggs have been obtained. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Orange juice needs the common name on a label. Chocolate yogurt pretzel packs need to have ingredients listed and facility location. Wraps in grab and go cold hold need to have location added. Cookies in bulk jars need to have sign with common name, ingredients and allergens. Note: Foods like mayonaise need to be expanded to include all of the ingredients in that product. Return visit required. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash. |