|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingPotentially Hazardous/Ready to Eat Foods that are held longer than 24 hours shall be properly date marked and held for a max of 7 days if temperature is 41 or below or max of 4 days if temperature is 45 or below. Observed packaged containers of lettuce, tomatoes, onion not properly date marked. Operator stated items will be gone in 24 hour time span. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWritten procedures shall be in place that specify method of compliance. Observed methods and procedures in place, but further evaluation needed to ensure proper procedures are followed. CDI copy of procedures were received for further review. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsCooling shall be accomplished by a method using rapid cooling equipment or other effective methods. Observed lettuce tightly wrapped in container in front of walk in cooler. Advised shelving containing lettuce shall be moved to back side of cooler instead of at front where outside heat could effect temp. Observed shallow pan of ice cooling fruit bowls at front of facility. Observed cut melons packaged in shallow pan of ice. Larger container was filled with ice and bulk container was submerged to ensure temperature remains under 45. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-502.11 (B) Good Repair and CalibrationThermometer shall be properly calibrated. Observed thermometer was 5 degrees off when placed in cup of ice water. Instructed on how to properly calibrate thermometer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesNon Food Contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed bottom sides of pans on shelving to have sticky residue build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service SinkAir gap shall be present to facilitate drainage. Observed drain pipe not directly emptying into drain. PIC moved piping to properly drain into floor drain. |