|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, and roast beef in sub station with top portion of product holding temperature above 45F. Ensure holding pans are not overfilled. Observed cooled, cooked chicken at display case holding temperature above 45F as well. Ensure display cases are not overfilled. CDI, overfilled product removed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats held in display case past their expiration date. CID, PIC voluntarily discarded.
3-501.17 Date mark/label all TICS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TICS foods at sushi bar as well as deli area without a date mark. CID, items dated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
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 chicken wing, as well as the Asian hot bar on TPHC. PIC provided procedures, but did not include marking foods with beginning and end times. CDI, items marked. |
|
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 build up of dust a debris in display cases and in walk in cooler. Ensure adequate cleaning is done to avoid build up. |