|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw salmon stored over fully cooked chicken. CDI- reorganized |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils and a slicer stored as clean with visible residue. CDI- removed to clean |
|
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. Observed sliced cheese, cut leafy greens and sliced tomatos above 50 F in prep unit at sandwich shop. CDI- discarded or rapidly cooled |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pork BBQ date marked 11-11-14 at 43 F in refrigerator. Product had been frozen and thawed with no date documentation. CDI- discarded Observed multiple cooked TCS foods not date marked. CDI date marked |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed no consumer advisory for catering menu. VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11(A) Maintain equipment in good repair. Observed prep unit at sandwich shop not cold holding foods at 45 F or colder. Repair technicians called |