|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and unwashed blueberries stored over ready to eat items in reach in coolers. CDI: Items reorganized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rounds stored below 135F. CDI: Product voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top coolers holding food items above 41F. Products were placed into coolers before coolers were fully chilled. Product got above 41F and was not coming back down as coolers reached proper holding temperature. These units are not meant for cooling product. CDI: Product placed in ice and ice bags added to top of product to rapidly cool to 41F. EHS and PIC discussed turning units on immediately upon the first employee’s arrival and then working out of the unit that is set up first in order to give it the most time possible to come to temperature and maintain product. Observed Gouda and cheddar cheeses above 41F in cooler drawers. CDI: Cheeses voluntarily discarded. Observed liquid eggs and liquid egg whites stored on counter upon arrival. Product was above 41F. CDI: Product moved to reach in for rapid cooling and product was used before a second temperature could be taken. New product was stored in reach in. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 egg soufflés with no time marked. CDI: Products voluntarily discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up. Observed mop sink chipping/peeling up making it no longer cleanable and potential pest harborage. |