|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed salmon stored below comminuted hamburger patties in WIC. CDI- Storage order reversed based on final cook temps. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed several food products with no date mark on them such as cooked lasagna, BBQ, and american cheese CDI- Date was added to products based on when they were prepared. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta salad with an expiration date of 8/2. CDI- Product voluntarily discarded. |
|
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 Facility was not marking times for eggs holding under TPHC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Some items on menu (catfish, flounder, tilapia) have an asterik on item and thus are being offered undercooked. PIC stated facility does not offer those items undercooked and will remove asteriks next menu change. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce in two large containers with tight wrapping silan wrap with a temp. of 50. PIC stated product was cooling down. CDI- Wrap removed and PIC told employee to use active stirring. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty gaskets. |