|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P/3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw pork bacon being stored over produce in walk in cooler. Also observed uncovered foods in walk in cooler and 1 door freezer unit. CDI-foods were rearranged and covered during the course of the inspection. Observed a box of cabbage in direct contact with the walk in cooler floor. CDI- produce was uplifted off the floor. REPEAT 3 points. |
|
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 Mashed potatoes were hot holding on steam table below `135 degrees. Hash browns were hot holding below 135 degrees on grill unit. CDI- Foods were reheated to > 165 degrees. REPEAT. No escalation of points due to improvement with hot holding throughout. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs were being stored on prep surface at >50 degrees. Buttermilk ranch was being cold held in ice bath >45 due to ice not fully submerging the product. CDI- eggs were placed in walk in cooler to cool and buttermilk ranch was placed on a 3 hour discard time. PIC stated that he wants to use TPHC instead of temperature moving forward. Will supply PIC info on how to adequately do this process. 0 points |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 tcs foods such as cooked chicken and onions that were prepped last night lacking date marks. CDI- date marks were added to products as needed. REPEAT -1.5 points |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus are missing the asterisk beside of foods that can be made cooked to order. Install asterisks next to products on the menu. VR- Will return to check the compliance on this matter. -.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Soups were cooling in large dense containers in dense amounts with lids still on. CDI- Foods were shallow into multiple containers and lids were removed for adequacy. Cooling times were achieved during the inspection. -.5 points. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Muffins were stored individually wrapped for customer pick up without ingredients or allergens listed. CDI/VR The product was pulled from servicing until ingredient list is placed on the product for the patron to see. 0 points. |
|
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. Remove soiled buildup along walk in cooler racks. Remove rust buildup from walk in cooler racks. 0 points. |