|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spicy chicken and eggs that are stacked above chill line in prep top, and chicken tenders from the day before at 49F, veggie and salmon wrap that was in display case for holding at 49F. CDI items discarded or sent for cooling. |
|
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 tuna, meatballs, steak and onions, pepperoni, salami,roast beef, and sliced turkey not dated. CDI items dated. Observed bologne over 7 days. CDI item discarded. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
w3-501.19 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 no TPHC porocedures for milks used at starbucks. CDI TPHC provided for facility. Repeat |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks and reach in units with food debris. |