|
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 Observed bag of sliced cucumbers stored in contact with ready to eat lettuce in prep top. CDI - Cucumbers removed. EHS discussed use of barrier in between food item and baggy. - 0 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chicken wings hot holding at 130F in hot holding station. All other items reading above 135F. CDI - Chicken voluntarily discarded by PIC. - 0 - |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed chicken salad made from yesterday’s rotisserie chicken, with today as date of prep. Observed one egg patty held past 7 day date marking (8/14). CDI - Egg voluntarily discarded. EHS discussed proper date marking with PIC. Items prepared from yesterday’s ingredients must be date marked with oldest ingredient. - REPEAT - 3 -
**Facility has overall greatly improved with date marking food items and discarding food items at required date. This is facilities 5th date marking violation. Since facility has greatly improved in the frequently repeated aspects of date marking, a RCP will not be issued today. If violation occurs next inspection, an RCP will be issued. * |
|
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 chicken taco trays cooling tightly covered in walk in cooler. CDI - Items cracked and moved to WIF to be rapidly cooled. - 0.5 -0 |