|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee exit deli with glovees on drink beverage and return to deli to work without a glove change or hand wash. CDI- insrtuction provided and PIC made corrections with employee |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P3-603.11 Observed undercooked beef tenderloin in deli case. Corporate Cooking instructions shown to inspector show they require 14 minute cook time or until internal temperature of 125 F is reached. Beef tenderloin is not a steak but a small roast and whole intact muscle rules do not apply. VR |
|
22
|
0
|
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 pepper beef past discard time on hot buffet under TPHC. CDI- discarded |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked beef tenderloin in deli case. Cooking instructions require 14 minute cook time or until internal temperature of 125 F is reached. Beef tenderloin is not a steak but a small roast and whole intact muscle rules do not apply. VR |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in deli department. |