|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw turkey sausage stored over raw bacon. Observed open bag of frozen, raw turkey sausage stored over raw fish. CDI: Products reorganized. |
|
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 sweet potatoes, potatoes, tater tots, scrambled eggs, and sausage holding below 135F. CDI: Products permanently placed onTPHC. TPHC form filled out today. REPEAT VIOLATION |
|
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 yogurt bar items above 41F, some above 45F. Observed crepe batter above 41F, below 45F. CDI: Crepe batter rapidly cooled. Yogurt bar items permanently switched to TPHC. TPHC procedure filled out during inspection. Observed sushi items held on ice above 41F, at or below 45F. CDI: Employee placed products down in the ice instead of just on top. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 deli sandwiches prepared yesterday with no date. Employee stated products were dated on plastic wrap but wrap was removed. Employee was dating products with incorrect date. CDI: Dates corrected based on the sandwiches having been prepared yesterday. Oberved beef and tofu cooked yesterday with no date. CDI: Products dated. |
|
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 hot breakfast items held on time but no written procedures present. PIC was able to tell EHS the procedure and show evidence of it. CDI: Procedure written during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on counter at deli area. CDI: bucket with properly concentrated sanitizer provided. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up behind 3-comp and pre-wash sinks. REPEAT VIOLATION Improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed laminate on shelving in coffee and deli areas. |