|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle soiled dishware and then handle clean dishware without washing his hands in-between. CDI by instruction. |
|
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 green beans, chicken wings, and cooked carrots in a glass hot hold case below 135F (see chart). CDI by discarding the chicken wings and reheating the carrots and green beans. |
|
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 two rotisserie chickens at the cold hold grab and go display case above 45F and one pan of cut lettuce above 45F on the salad bar. CDI by discarding the chickens and recooling the lettuce in the blast chiller. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella cheese in the deli case that is not being dated after the original packaging is opened. The PIC was able to find a document from Publix Corporate stating the cheese is exempt from datemarking but with no explanation as to why. Documentation must be provided to the health department from the manufacturer stating why the cheeses are exempt from datemarking through analytical testing. CDI by dating the mozzarella cheese for 7 days until proper documentation can be produced. |