|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Raw bacon pieces stored above ready-to-eat foods. Raw pork loin stored on top of sour cream and raw oysters over ready to eat foods. Store foods with ready-to-eat foods on top (cheeses, produce, etc.) and raw meat underneath by final cook temperature. CDI-Raw meats were moved to below ready-to-eat foods. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P); Sliced grilled chicken was said to have started cooling around 10:15/10:30 and was 89 degrees at 2 PM. Cool foods from 135 degrees to 70 degrees in 2 hours and from 70 degrees to 41 degrees in the next 4 hours. Begin an active cooling method when the food reaches 135 degrees. Time may be marked on the food item to ensure it meets the cooling parameters. An active cooling method includes: using a freezer, using metal pans to cool, cooling paddles, ice baths, shallow portions, smaller portions, etc. CDI-Since the chicken did not reach 70 degrees within 2 hours, it was discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cold hold cucumber and vinegar salad, potato salad and Cole slaw at 41 degrees and below. Ice bath had melted but was remade and the potato salad and Cole slaw were 41 degrees at the end of the inspection. Cucumber and tomato salad had come down to 43 degrees. CDI. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf); Date mark boiled eggs (if held past 24 hours) and facility made ranch dressing. Keep for 7 days, with day 1 being the prep date and then discard. (Add 6 to prep date to get discard date.) CDI-Talked with PIC about dating these foods and all ready-to-eat foods. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf); Time label items for burger bar that are held on ice. Cut lettuce, cut tomato, sliced cheese, shredded cheese and pimento cheese should all be time held. Hold for 4 hours and then discard. Do not mix batches of food and label them with a time once taken out of temperature control. CDI-These were placed back into the cooler but EHS asked for them to be discarded. Par cooked fries were 102 degrees. Add par cooked fries to time hold and label with a time as cooked. Discard after 4 hours. |