|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS items on the line stacked too high holding at >45F. These products had been stocked this morning and they were moved to the walk in cooler to quickly chill down. Recommend repairing coolers below this line so they do not need to overstack.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed open precooked egg and open breakfast sausage stored in the display case with no date- product discarded today.
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 open turkey and ham that were opened >7 days prior. Products discarded today. Observed bbq that was opened on 12/19- discarded today to correct.
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 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed gnats at the canwash in the back of the store.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed a food service employee with a bracelet on today.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed deep dark grooves on the cutting boards today.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the canwash today and between the display cases.
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. |