|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce stored over RTE cut leafy greens and other RTE items in walk in. CDI items rearranged. Repeat. |
|
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 facility parcooking beef tenderloin without prior approval. Facility only has approval to parcook chicken. If facility wishes to parcook other raw animal foods they must receive prior approval. Roasts can not go through a parcooking process. Can be undercooked and served cold under a consumer advisory or fully cooked according to roast parameters. CDI employee took roast home for personal use and facility is going to start process over without parcooking. |
|
21
|
1.50
|
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 spinach gouda filling 12/12, and dry aged cappicola from 12/12. CDI items discarded. Repeat. If facility wishes to keep purchased cured meats more than 4-7 days they must provide water activity and pH information to see if product is nonTCS. Facility has made improvements to date marking since last inspection. Points will remain at half. If violation persists points will escalate. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drinks stored next to utensils and equipment used for facility. |