|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored on shelf above RTE vegetables like carrots and onions. CDI - PIC rearranged storeage order. -1.5- |
|
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 squeeze bottle of 1000 island dressing stored on prep counter at 72F since end of lunch rush. CDI - PIC educated about TPHC and PIC declared dressing on temperature control. PIC cooled. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 grab and go containers of house made pickle kimchi with one month date marking. CDI - PIC educated that this product is not proven to be shelf-stable. Until further assessment received, date mark for no longer than 7 days. EHS advised PIC to contact EHS to observe next production of kinchi to determine if variance is required. -1.5- |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making kimchi without a variance today. CDI - PIC to contact EHS to observe kimchi production to determine if variance is required. EHS contacted State Variance Committee as facility believes they already have submitted a variance request. -0- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen cut napa cabbage thawing in standing water on prep table. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink nozzle. -0- |