|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in back flip top unit holding at 43F. CDI- Cheese uncovered and left to cool. No points taken this inspection for items 42-45F; points may be taken next inspection for any items cold holding above 41F. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility using TPHC for items on hot line. Facility provided time log but was not continously marking time log for items pulled today. PIC confused as to which items were held for temperature and which items held on Time for Public Health Control.
CDI - EHS educated PIC on Time as a Public Health Control Procedures; PIC clarified which items she would like to hold on time and Written procedures were updated based on discussion of items.
REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
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 breakfast sandwiches available to customer grab and go without labeling. PIC was able to provide labels used for lunch sandwiches that were correct. Verification within 10 days of inspection will be required for labels for breakfast sandwiches. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor of freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked throughout clean dish area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment and shelving throughout facility in need of cleaning. Increase cleaning frequency. |