|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a few employee drinks stored above steam table in kitchen and above tub of flour in back prep area. CDI- Drinks removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed stringy towels in contact with foods in drawer cooler. CDI- Towels removed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few wings in front counter wing warmer at 130-133 degrees for appox. 1 hrs according to PIC. Properly hot hold at 135 min or use TPHC procedure. CDI- PIC- Disposed of wings. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods 5 gallon bucket of chili and container of cole slaw cold holding in 2 door cooler at 53 degrees, all other non TCS foods inside also at 53 degrees, PIC maintained that the cooler was in defrost mode that typically lasts one hour, he adjusted cooler and it was observed reading 40 degrees 1 hr later. May be a problem with this cooler as defrost mode should not take food out of temperature for such an extended time. PIC moved TCS foods to walk in freezer to rapidly chill and said he will no longer store TCS foods in this cooler. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the last 3 days missing from 2 comp sink variance log. CDI- PIC had log completed for today and instructed workers to maintain the daily log. |