|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in the bottom of the make line cooler between 42F - 44F. The ambient air temperature of the bottom of the cooler is 44F. See temperature chart. A container of spinach alfredo sauce and a container of ranch were being stored in the small rack above the counter. See temperature chart. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. The ranch and spinach alfredo were moved back to the cooler. The cooler temperature needs to be adjusted. VR- A verification visit will be made to facility. |
|
21
|
0
|
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired. -P
Observed chicken poppers in the bottom of the make line cooler that had been opened yesterday and had no date mark. Two containers of cheese and a container of meatballs were all dated 4/3 - 4/10, giving these items an 8 day shelf life. A container of spinach alfredo sauce was dated 3/30 - 4/6, the spinach sauce was dated for 8 days and had passed the 7 day mark. Ensure all employees are aware day 1 is the day of preparation. CDI- Chicken poppers dated and cheese and meatballs date was changed to reflect 7 days. The spinach alfredo sauce was discarded. |
|
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 pizza sauce on the counter that had been placed there at 10:00 AM but had no discard time. A discard time of 10 hours must be put on pizza sauce when placed on the counter at room temperature. CDI- Correct discard time placed on pizza sauce. Repeat violation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label and one spray bottle of sanitizer with a label that was no longer legible. CDI- Bottles labeled. |
|
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 an accumulation of food debris/residue on the green racks in the walk in cooler. Cleaning needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed the back handsink near the prep line in need a being recaulked to wall. Repeat violation. |