|
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 Grits and black bean soup were hot holding <135F. CDI- PIC reheated food items to 165 prior to being re-inserted into the hot hold unit. Ensure that hot hold unit is properly holding foods at 135F and above. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carmalized mushrooms, tomatoes,lettuce,cheese,cut melons, short ribs, potatoes cakes and several other tcs foods were cold holding >41F inside of the reach in cold hold unit and flip top cold hold unit along the make line. VR/CDI- Items that were just placed on the line from the walk in cooler that was previously holding 41F were allowed to hold for a 4 hour time hold. Tcs foods that were in the unit from last night were voluntarily discarded. PIC is aware to not use damaged cold hold unit until servicing is done. VR- Will make a return visit. -1.5 points. |
|
21
|
3
|
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
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
-Observed Blanched fries, roasted tomatoes and mashed potatoes lacking a date mark inside of the walk in cooler. Observed cooked apples, salsa Verde, and pickled peppers onsite for longer than 7 days. CDI/REPEAT- PIC discarded outdated food items and other foods that were prepped last night were backdated. - 3 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 holding butter and lettuce on time but lacking time stamp and proper procedures outlining their TPHC process. CDI-VR- Food items were marked with a time hold and EHS emailed template to be filled out for time hold procedures that is mandatory for the process. VR - 1 point. |
|
37
|
0
|
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 several boxes of lettuce being stored in direct contact with the walk in cooler floor. Boxes of lettuce were uplifted. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving inside of walk in cooler. Repair damaged cold hold units along the make line that is not properly cold holding TCS foods at 41F and below. 0 points. |