|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
•3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over cooked turkey burgers in cold hold drawer. CDI-items rearranged to proper storage order.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a packaged item in direct contact with ready to eat item at pizza station. CDI-item removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
S4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine registering 155F on dishwasher testing plate. Rinse gauge on dish machine only reaching 155F. All re-usable plates and utensils removed from salad/hot bar, only single service items left out for customer use. Facility will set up 3 compartment sink. Emergency call placed by PIC for same day visit. Verification required. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fried tofu on hot bar below 135F. CDI-item discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pans on salad bar overfilled. Highest temperature observed on salad bar at 47F. Do not overfill pans containing TCS foods. CDI-overfilled product removed from pans. |
|
22
|
1
|
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 Facility is not recording discard times on log. |
|
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 large amount of dry goods not properly sealed and protected from pests. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored down in lettuce at salad bar. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed under dry storage racks. |