|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken not separated from raw beef in counter display case. CDI- chicken moved to end of case and separation acheived. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some packaged raw cuts of meats above 41F in floor aisle holding. Refer to temperature chart above. CDI- |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found house-cut queso fresco, oaxaca, and crema hondurenas dated beyond 7 days maximum holding time. Determined all cheeses were packaged / cut on 2/3 and expiration dates changed on packages to 2/9. Verification of permanent change to date marking for these items within 10 days.
No signature due to Covid 19 precautions. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Verification within 10 days. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned tongs stored hanging on rear of three comp sink. |