|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Box of raw shell eggs stored over liquid pasteurized eggs in walk in cooler 2. PIC's Whitney Bridges and Mark Alston advised that they are only allowed purchase pasteurized eggs per Sodexo requirements. CDI- Chef Mark corrected storage order of eggs. PIC to follow up with vendor as to why they were advised delivered eggs were pasteurized. 0pts |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temperature dish machine not reaching required 180F rinse water per requirement. Final rinse temperatures ranging from 150F- 159F initially. CDI- PIC Whitney Bridges request maintenance personnel to check and service equipment. CDI- Dish machine was repaired during inspection. Final rinse at 169F. PIC also advised will follow up with repair vendor for extended service repair. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Tomato and lettuce on salad at grab and go not under temperature control. Violation is a repeat, but all other cold holding and cooling shows marked improvement from previous inspection. CDI- Salad removed; remaining items relocated to the back of the cooler to make direct contact with the cold plate and air vents. 0pts |
|
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 Cold and hot foods at the front service line being monitored using time as a method of control for safety. PIC advised that all foods will be removed and discarded by 2pm, procedures were provided. However, no time labeling of the foods was provided. Food items were checked for temperature. Cold table items at 62F, some hot table items such as turkey burgers at 128F. CDI- PIC had time labels added. Repeat. discussed options for provision of required time and labeling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some dried debris in the bottoms of the containers in the warewashing area of used to store clean utensils. 0pts |