|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 3 different employees use their clean hands to turn off the water at the hand sink. PIC observed and corrected by educating on proper handwashing. |
|
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 bbq chicken wings at 121F in hot box. Pulled to reheat above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Champignon cheese in cheese display at 48F - stacked too high. It was pulled to be rapidly chilled below 45F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 pepperoni not date marked in pizza station. Dated during inspection. Observed fried chicken tenders made yesterday at sandwich line not dated. Dated during inspection.
Observed cheeses being held above 41F but dated for 7 days. Staff manually changed date marks to 4 days. Return visit required.
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 deli mozzarella cheese dated beginning of July. This type of cheese must only be held for 7 days if 41F or lower. Discarded mozzarella. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf The consumer advisory sticker at the event station also needs to be added to deli display case where roast beef and london broil are located. Staff explained their cooking procedures and they did not meet the fully cooked rule. Return visit required to ensure sticker/sign has been posted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of cleaners stored on cart above sauces. Relocated to bottom shelf. |
|
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 tomatoes at pizza station top at 54F. They were not properly cooled before being placed in top of prep unit. Observed bacon ranch salad in deli case at 47F that had not been properly cooled before being place in case. Observed sushi rolls at 48-54F in grab and go case-made today. All items were pulled to be chilled to below 45F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Shield at olive station is not properly shielding open containers of olives, artichokes, etc. Remove the first row of containers or extend shield down to adequetely protect food. Return visit required. |