|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker and sticker residue on food containers stored clean. CDI- Items were re-washed. |
|
16
|
0
|
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. -P Observed 2 thick chicken breasts not cooked to correct final cook temperature (see temp chart), remaining chicken was cooked to the correct temperature. CDI- Instruction provided to temp check items after cooking and chicken was re-heated to above 165 F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items including but not limited to chili, fried fish, chicken tenders and fried okra to be below 135 (See temp chart). All items but chili were located on bottom rack of display unit. Top unit seemed to be working properly however bottom unit did not seem to be holding at proper temperature. Recommended to get unit serviced, keep temperature check log of products until unit is fixed and use Time as a Public Health Control (TPHC) if unit continues to hold improperly. CDI- Items were re-heated to above 165 F and TPHC from emailed to PIC with inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 items including but not limited to jambalaya with datemark of 6/16, tuna with datemark of 6/16, opened hot dogs with datemark of 6/17, and 1 package of sausage patties with datemark of 6/16 and 1 package of sausage without datemark. Facility is datemarking for an 8 day hold time, not including prep/cook day as day 1. CDI- Instruction provided and all items were voluntarily discarded. REPEAT. |
|
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 Observed no thin prove thermometer available, dial thermomter available. Provide. Return Visit (VR) required. |
|
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 Observed grab and go apples that have not been washed without sign stating consumers should wash before consuming. Return Visit (VR) required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed hot hold bottom unit to not be holding properly (See violation # 19). Return Visit (VR) required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up in reach in freezer prep gaskets and interior. Clean. |