|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, tuna salad, tomatoes, sliced tomatoes, pasta, eggs, turkey deli meat, potato salad, pico, salsa in the prep top near the tall reach in cooler, tuna salad and cut tomatoes in the low reach in cooler under the prep top and sausage in the walk in cooler holding above 41F. CDI- All items had been in the units overnight. Items had not been moved nor had the cold holding process been interrupted while items were in unit. CDI- All items were voluntarily discarded. PIC called maintenance to see what the issue was with the unit. |
|
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 cut lettuce in the low reach in cooler near the tall reach in cooler without a date. Lettuce was prepared 11/2/2020. CDI- Lettuce dated. |
|
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 Observed hollandaise sauce made in house on on TPHC without procedures. CDI- PIC wrote procedures during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed Several bottles of sanitizer and glass cleaner without labels. CDI- Spray bottles labeled. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 ice scoop stored in standing water. CDI- Water dumped. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored on the floor. CDI- Items removed from the floor |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door of ice machine in need of cleaning. |