|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed carrots stored beneath boxes of unwashed produce in walk in cooler. CDI: Washed carrots relocated to prepared foods shelving. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes holding between 50F and 61F in ice baths across from grill. CDI: Lettuce and tomatoes voluntarily discarded. EHS recommended placing lettuce and tomato on TPHC to prevent future cold holding violations and provided written procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed macaroni dated for 10/24, pomodoro sauce dated for 11/5, ham dated for 10/28, and salsa dated for 10/29 in the walk in cooler. All of the above items were well past their 7 day shelf life. CDI: All out of date items were voluntarily discarded. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabelled spice shakers and squeeze bottles on cook line. CDI: Labelled. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area displayed with lip contact surface exposed to potential contamination. |