|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed honey dew and cantaloupes in pans @ salad bar > 45F (see temp). PIC reported that they are in the process of remodeling and getting a new salad bar with vents on the top to maintain colder temperatures - REPEAT. CDI - all food items on salad bar were discarded and going to be changed out with lunch menu items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed prepackaged grab and go items including dark chocolate truffles and parfait cups missing quantity of contents from labeling. All other labeling information was provided. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. On Tuesdays and Thursdays facility will set up a chef's table on service line where they are cooking, assembling, and serving different food items. Instructed PIC to discontinue service on this line and provide sneeze shield or continue service on the other cook line that has sneeze shields provided. PIC reported that they have been limiting the amount of food served on this line and using chaffing dishes with lids and sternos. Verification required to ensure sneeze shield is provided or service has been discontinued.
General Comments: Discussed consumer advisory on menu for items served undercooked i.e. eggs and non-continuous cooking on chicken for banquets. PIC will notify REHS if any of these procedures will be done in the future. |