|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
One employee drink stored on back bagel cutting board. CDI - Moved |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple foods holding above 41F (see chart). Foods in reach in unit, something appeared to be wrong with unit. Salads suspected cooling issues but could not confirm. CDI- Discarded salds, cut melons, sausage. All TCS foods must be held and maintained at 41F. Assure all units are capable of holding 41F. This is facility's third cold-holding violation in a row. Facility must meet compliance by next inspection. REPEAT. VR. |
|
21
|
0
|
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
Cut brisket not dated. CDI- Dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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
Cut tomatos cooling in reach in unit with wrapped silan wrap. CDI- Unwrapped and moved to WIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
One scoop stored in product with handle sticking in food. CDI- Keep handle out of food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Damaged gasket observed in reach in coolers and freezers. REPEAT. |