|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135F in wire basket. Observed chicken in grab and go holding below 135F. CDI: Products voluntarily discarded. Observed one package of chicken in grab and go from 1:30pm below 135F. CDI: Product rapidly cooled in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats in sliding door cooler at sandwich station above 41F. Door was left open. CDI: Door closed. Items moved to walk in to rapidly cool. Observed tuna salad, and tomatoes above 41F in sandwich prep unit. PIC stated that items were moved from another station and just placed into this one. All stations holding at proper temperature. Product rapidly cooled by end of inspection. Observed ham overstacked in sandwich make area. CDI: Ham rapidly cooled. REPEAT VIOLATION |
|
21
|
1.50
|
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 Observed no date marking on some items in the fresh case (meat loaf, potato salad, mashed potatoes). CDI: Products added to the date marking sheet. PIC stated all items were fresh this morning.
NOTE: Observed many items from prep and print marked for 8 days. All items within compliance for time/temperature window today that are marked for 8 days. Ensure products are only held of 7 days or less. Day one is the day the product was first cut. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 pizzas with no time stamp. Upon arrival employee printed tickets with times. CDI: Pizza times altered to when pizzas were actually made. REPEAT VIOLATION |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in tracks of sliding door coolers. REPEAT VIOLATION Previous violation corrected. |