|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed swiss cheese and veggie burgers overstacked in flip top unit on cook line. Significant improvement has been shown since the previous inspection with regard to cold holding temperatures, and points were not escalated as a result. CDI: Employee removed top portion of out of temperature foods and sent them to walk in for rapid cooling. REPEAT. |
|
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 ham, cheese sauce, and several other items prepared the day before with no date labels. CDI: All products were dated for 03/29 and PIC instructed to date any items to be helf for more than 24 hours. REPEAT. |
|
22
|
0
|
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 half and half and 2% milk at coffee station on TPHC with no written procedures. Facility uses timers to maintain time parameters. CDI: EHS provided written procedure tempalte and PIC filled out on site. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared tuna in Meals To Go cases with no consumer advisory. VERIFICATION REQUIRED within 10 days to determine longterm compliance. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the dish machine where the doors open. Clean as necessary to remove buildup. |