|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed celery root in walk-in cooler with mold growing on it. CDI: celery root was voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, used yesterday, that was stored as clean with significant build-up on the back of the blade. CDI: employee stated slicer would be properly washed, rinsed, and sanitized before being used again. Employees were educated on the possibilities on listeria growth on slicer. |
|
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 hollandaise sauce at 120F on steam table and sausage patties at 116F. Items were not going to be served because breakfast was over. Ensure foods are at temperatures of 135F or greater during all hours of service. CDI: products were voluntarily discarded. |
|
21
|
1.50
|
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 salsa, half and half, milk, and mixed greens without date labels. CDI: products were back dated or voluntarily discarded.
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 shredded brussel sprouts labeled 2/28 in walk-in cooler. CDI: voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of various oils and liquids without labels by the cook line. Label all squeeze bottles that aren't easy to identify. |