|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverage stored on prep area table immediately adjacent to and above food contact items. CDI - manager discarded |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Cases of unwashed bell peppers stored on shelf above ready to eat foods in walk in cooler. CDI - manager relocated to proper shelf. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All buckets of fried chicken on customer area heated display unit holding with internal temperatures of 121 - 131f. Buckets may not have been placed fully under heat source. CDI -manager discarded the fried chicken buckets and prepared new product. All other items on the heated display were above 135f. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All items in upper display case with elevated temperatures including pasta salad at 49f, greek salad at 47f, potato salad at 48f, bean and corn salad at 43f, chicken salad at 46f. Ambient air temperature of unit 45f. Unit has been noted for cold holding issues on previous inspection. Manager stated that unit was cleaned and operating normally earlier in morning. Product removed and voluntarily discarded. Maintenance called for immediate service. TPHC procedures are available but not currently in use. Discontinue use of the unit until product temperatures of 41f or lower can be maintained. REPEAT - Return visit required within 10 days to ensure product temperatures in cooler maintained at 41f or lower.
Observed house made chicken street taco kits in open air display cooler with temperatures of 47 - 50f. Unit is at end of salad bar which is not currently in set up or in use due to COVID. CDI - manager voluntarily discarded kits and will display them in alternate cooler which holding foods at proper temperatures.
CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION. |
|
21
|
1.50
|
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 meatballs, barbecue, chicken breast which have been in use greater than 24 hours all on sandwich area prep top with no date marking present. Manger stated a log book is used to track the date marking of these items, however, the log was not filled out for these products. CDI - manager discarded the products and replaced with new date marked items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Walk in freezer compressor/fan unit with significant ice buildup on floors/racks/wall surfaces needs repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove litter and debris around and under outside compactor. |