|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Food employee was observed washing hands and using same washed hands to turn sink knobs off. CDI/CBI- Education was given and hands were re-washed. 0 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs cold holding in cold case at 49-50F. Also observed boars head deli meat was cold holding at >41F inside of deli case. CDI/REPEAT/VR- Out of temp TCS meats were voluntarily discarded. Both cold hold cases are to be serviced prior to being used to store TCS foods. - 3 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf/3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats with dates that are expired while stored in deli case. Also observed pimento cheese missing date stored in walk in cooler. CDI/VR- Foods are to follow own date marking procedures(discard per what the label says even if under 7 days). CDI- VR- foods were re-dated and some were discarded. -1.5 points.
Inspection was conducted with Jon, Greg and Ozzie. No signature due to covid19. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 holding on time but no TPHC prodedures to back the process. VR- Facility is to fill out TPHC documentation and have it onsite within the next 10 days.. 0 points. |