|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hamburgers re-heating on the stove without enough heat to achieve required heating requirements. CDI-heat increased for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a non-working freezer with thawed food stored inside. CDI-all product was voluntarily discarded.
(Did not escalate points because of significant improvement on walk-in cooler temperatures from last inspection) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Re 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 brisket not datemarked as required. CDI-brisket datemarked.
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 commercially prepared chili and feta cheese held beyond the discard date. CDI-product discarded.
Observed the food in the walk-in cooler holding between 42-45F, however the facility is using a 7 day discard date on product. Only food that can be held below 41F can be datemarked for 7 days. Product held between 42-45 can be held for 4 days. CDI-all product was assessed and the datemarking adjusted to 4 day hold
Ensure that old datemarking sticker labels are removed as required
VERIFICATION REQUIRED |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical soap, sanitizer and sternos held above food and paper products in the dry storage area and front line. CDI-product moved to a lower shelf.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed bleach sanitizer at a concentration higher than 50ppm. CDI-sanitizer diluted to correct concentration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed water leaking onto dessert containers below. CDI-product voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed a non-working upright freezer and a desert display case with a water leak. Repair or replace. CDI-PIC states that a work order will be put in for repairs. VERIFICATION REQUIRED. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed odors and grease accumulation around outside grease dumpster. |