|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P. Utensils shall be held in chemical sanititer for a contact time specified by manufacturer. Observed dish washed and dipped in sanitizer before drying. Manufacturer requires utensils to stay in santizer for atleast 1 minute. CDI item placed back in sanitizer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed stuffed zucchini, stuffed peppers, compound butter, sliced steak, marintated beef, and ground beef that was held over 41F. CDI some items taken to back to cool and butters discarded since over 4 days shelf life. Suggest facility check food temperatures before holding items in display case for sale. |
|
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 pepper butter, garlic and herb butter, and rosemary compound butter that was held in reach in for over 4 days and above 41F. Garlic and herb and pepper butter held for 8 days. CDI items discarded. If facility can prove butter has 3% salinity items would not need to be date marked. |
|
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. -Pf
Observed vegetables with liquid butter that were grab and go and sub ingredients not included in list. Observed swedish meatballs, chicken tikki masala, and other pasta dishes with cheese and cream mixtures that do not list major allergens on labels and missing sub ingredients for ricottas and diary ingredients. Verification required. |