|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercial meat patties and chicken wings at less than 135F in the front display units. EHS suggested using TPHC in lieu of relying on the hot box as the items are quickly served and are refreshed periodically throughout the day. PIC agreed that a 4 hour time window would be appropriate for such service. PIC has multiple timers available on the unit that are used when the items are placed into the display solely for quality. Using those timers, EHS had PIC determine a 4 hour window and discard time for the products in the display, discard time was made to be at a total of 2 hours maximum instead of 4 due to no written procedures at time of display.
EHS provided a TPHC template, will revisit to verify procedures are implemented correctly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cut cabbage and various cooled rice dishes without date stickers. Items had been cooled overnight. Cut leafy greens such as cabbage must be date marked when the items are processed from their raw state, any cooked meats or plant products must also be date marked. Commerical, ready to eat items such as processed foods must be date marked if removed from their original containers.
EHS allowed PIC to backdate items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of wet stacked containers in the clean dish area. Allow containers to air dry by pyramid stacking. Items re-stacked by PIC. |
|
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 sticker debris present on various exteriors and non food contact surfaces of containers in the facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non-smooth walls behind the clean dish storage area where walls have been replastered but not re-surfaced. |