|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler raw beef at 44F. CDI: discussed ways to keep proper temperature and possible repair of cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no times on chicharron made this morning in hot hold box. Observed no procedures available for hot items held on TPHC. CDI: times written on log book; procedure sheet sent via e-mail to manager of store. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Maintain equipment in good repair. Observed cracked meat trays stored on back shelf. Observed moldy caulking
at 3-comp sink. Replace
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed red cutting boards on prep tables with deep cuts a and worn. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 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 floor tile cracked in meat department. |