|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one piece of fried chicken with a final cook temperature below 165F (see chart). CDI- product was reheated in the fryer until all portions of the food were above 165F. |
|
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 sliced tomatoes in the sandwich prep. unit and unopened chubs of deli meat in the cold wall cold holding above 45F (see chart). CDI- tomatoes were discarded, deli meat was relocated to the deli case. |
|
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 one opened chub of turkey not dated. CDI- product discarded.
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 bologna with a sell by date of 4/27, olive loaf opened on 4/4, bologna opened on 4/2, and brie cheese triangles with an expiration date of 4/28. CDI- olive loaf and bologna discarded; other items were properly dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two dry good storage bins with flour and seasoning in them without labels on the containers. Improvements made to labeling since last inspection. |
|
47
|
1
|
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 debris accumulation on the floor of the walk in freezer, the sides of the convection oven and fryers, inside the chef case, inside the deli case, and underneath the food storage baskets at the customer self serve cold cases. |