|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburgers stored above raw bacon in reach in cooler. CDI - Meat reorganized to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers stored above RTE sauce/dressing in reach in cooler. CDI- Products reorganized to correct storage order. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, raw burgers, black bean mix, and other TCS foods cold holding above 41F in 2 door reach in cooler. Ambient temperature recorded at 45F. CDI - All TCS foods made today or brought from other reach in coolers today taken back to equipment holding at 41F or below. TCS foods held in cooler for more than 4 hours above 41F discarded. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 time written on white board for discard time of 3 pm. French fries and sweet potato fries held on time still out on counter at 3:47 pm. CDI - PIC voluntarily discarded both containers.
Facility has not obtained a written procedure for items held on time in lieu of temperature. EHS will verify within 10 days that operator has completed a written procedure for French fries and sweet potato fries. EHS emailed PIC template for TPHC document. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. CDI - EHS instructed PIC to label containers to identify what type of toxic substances are contained. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breaded green tomatoes cooling in open flip top unit at 62F. CDI - Green tomatoes taken to reach in cooler to cool rapidly after prep.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 door reach in cooler located in kitchen area not able to cold hold at 41F or cool foods properly. Verification will be required within 10 days of inspection. Non-TCS foods will be held in 2 door reach in and other coolers re-organized to accommodate TCS foods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed phone stored on cutting board used for burger prep upon entering facility. |