|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Pasteurized liquid eggs in carton read 58F. Currently establishment is saving the remain of eggs by placing container of liquid eggs upside down into a pan. Pan is being left out at room temperature reading 75F. If process will continue eggs must remain refrigerated. CDI- Product discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts - Hot dogs dated for 2/15. CDI- Product voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 - Repeat - Lettuce is currently being washed, cored, and cut and immediately placed on TPHC reading 57F. Establishment no longer cools product before it is placed on time. As stated in TPHC procedures product shall start time when product is 45F or below. / Time was not displayed on product when cut. CDi- Time stamp indicated time when lettuce was removed from refrigeration whole so that establishment can use product.
Establishment can start time from whole heads that are stored in walk in cooler or they can cut and cool product and begin time after product is cooled to 45F or below. |
|
31
|
0
|
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 - 0pts - One pan of lettuce in walk in cooler tightly covered. CDI -Lettuce vented. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed cups stacked with lip of cup exposed.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Several boxes of single service product stored on the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 - 0 pts -
Floors: General cleaning needed in hard to reach locations throughout kitchen (ex. along wall and grill area, behind utensil drying rack and single service/dry goods room. / Canwash should be regrouted or retiled to prevent build up of water in area.
Walls: Cleaning needed at three compartment sink to remove mold and molding caulking. Recommend to remove shelving and clean behind it. |