|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF TCS foods shall be received at 45F except shall eggs may be received at 45F. Observed mixed greens received at 45F and raw shell eggs at 48F. CDI- educated PIC on requirements for receiving; foods placed in refrigeration and vendor contacted. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all red buckets, 3 compartment sink and directly from dispenser at 0ppm. CDI- dispenser adjusted to dispense 200ppm quat; all buckets refilled. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Eggs cooked in water bath must reach a temperature of 145F for a minimum of 3 minutes to be a fully cooked product so that no consumer advisory is required and non-continuous cooking procedures would then not be applicable. Current procedure is to cook eggs to 145F (time unknonwn) then cool in ice bath and reheat for immediate service. CDI- procedures discussed with PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli and carrots in top of prep unit above 45F. See temperature chart. CDI- placed in alternate refrigeration unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods may be held up to 7 days if holding less than 41F or up to 4 days if holding 42-45F. Observed goat cheese and chia pudding with no date marking. Observed navy beans, hummus, kale and rice past 7 day expiration. CDI- items discarded or labeled with proper date. Items are being held for 7 days but holding at 42-45F. Date marking must be for a maximum of 4 days. Verification required. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units in kitchen without thermometers. CDI- thermometers placed in units. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked plastic containers. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups and lids on floor in back room and at bar area. |