|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Separate processing of food from warewashing operations. Observed cored tomatoes and whole tomatoes in bay of three-comp sink. Dirty utensils and equipment on opposite drainboard and in adjacent bay of sink. Utilize prep sink for food processing or thoroughly clean sink prior to using for food processing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Observed soup cooling after two hours 80 F. PIC voluntarily discarded. |
|
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: Through conversation with PIC, learbed brie cheese wheels may be in facility nine days after initial cut. Directed PIC to date wheels and hold for no more than 7 days. No out-of-date brie observed today. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 discard times not on lettuce that is held on time. CDI |
|
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 : Observed cooling soups in walk-in cooler tightly covered. Observed flip tops of prep coolers used to hold sliced deli meats that had not been properly cooled after slicing. CDI- vented soups, move deli meats to walk-in. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
.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 labels of packaged foods in floor case with labels not bearing name of business. Verification needed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee slicing meats with no hair restraint. |