|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs over ready to eat produce in the walk-in cooler. CDI (corrected during inspection) eggs relocated to a lower shelf. |
|
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 a few items in the walk-in cooler over 45F. CDI Service call made during inspection to service walk-in cooler and repair was being made while I was on site. Freon was added to the unit. Sideways ceiling panels that are between the top of the cooler and the ceiling should be removed and the coils cleaned. Same goes for the panels at the walk-in freezer.
Two items in the top of the prep cooler, pork roll and cured pork need to be in deeper metal pans. |
|
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 time procedures for porchetta, but none for beef, brisket and gravy on the steam table. CDI by providing time as a public health control form for these items which were marked with times before inspection. Suggest keeping gravy in the hot part of the steam table to maintain at 135F ,otherwise complete written procedures for the gravy also. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of gravy cooling in the walk-in cooler tightly covered with plastic wrap. Item was put in an ice bath and vented to ensure proper cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees at the sandwich prep cooler with hair restraints. Their hair was pulled back, but a hat, hair net or visor is also required. |