|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" veggie slicer with food debris. CDI - PIC took equipment to warewashing to be rewashed and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken, cooked sausage, and cooked meatballs in the upright hot holding unit below 135F. Observed the corned beef and potatoes at 129F in the hot holding unit. CDI - PIC stated that product was placed into the unit in less than an hour, PIC rapidly reheated products to 165F. Corned beef is special for today and will be placed on TPHC, TPHC form filled out and started for the corned beef. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 hog cheese date marked 3/10 and cut cabbage date marked 3/9, both exceed 7 days from the day prepped. CDI - PIC voluntarily discarded these foods.
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 cooked chicken, cooked pork, ribs in the walk in cooler date marked for today but were prepped the day before. Explained to the PIC that the day prepped shall be the start date for the date marking. Observed cream cheese without date marking. CDI - PIC properly dated these products and date marked the cream cheese. - REPEAT - further non-compliance may result in further permit action. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the cookline/prep line heavily scratched and scored. |