|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items in the prep top cooler above 41F (see above temperature chart. Prep top cooler had an ambient air temperature of 42F. Facility has 2 upright reach in coolers they can work out of in the meantime. CDI- Since the items were placed in the unit this morning, allowed them to place into the reach in coolers to get back down to 41F or below. Verification visit within 10 day to check on the prep top cooler. |
|
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 no datemarking on sliced ham in the refrigerator. CDI - chef stated the ham was sliced the day before, allowed to properly date. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Homefries and hashbrowns are on TPHC however the times were not clearly labeled on the products. CDI - Allowed to label with discard time since the chef stated the homefries were prepped 30 mins ago and the home fries were prepped 10 minutes ago. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer in the buckets were at 100 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. |
|
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 the refrigerator/freezer unit in need of cleanig in the interior of the unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal backpack stored above the the shelf above the food prep sink. |