|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage recently prepared in pan stored over ready to eat meat in walk in unit. CDI, foods relocated for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed salmon, flounder, snow legs held in low display unit between 43-45 degrees F. See temperature observations above. Observed steak held at 44 degrees and sausage held at 43 degrees F. CDI by education on new regulatory requirement. Effective January 1st 2019 all TCS foods shall be held at 41 degrees F and below . Per the guidance document by the State , no points taken today. Follow up visit to be completed. for long term complianCe and ensure unit able to maintain TCS foods at required temperature. TPHC discussed with manager. Handout provided. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice machine wand stored in soiled area on top of ice machine. |