|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef and raw chicken stored above ready to eat product in the flip top cooler near the fryers. CDI-The unit was properly rearranged. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the sauces at the to-go cooler holding above 41F. CDI-The manager turned the unit down to help maintain temperatures. |
|
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 hummus that had a date of preparation of today 12/22 but it was found that the chick peas were boiled/cooked yesterday. CDI-The containers of hummus were properly dated to represent the oldest product in the mixture. |
|
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
Observed facility keeping the lettuce/salad mixes under 6 hour TPHC instead of the approved 4 hour TPHC. Discussed that when under the 6 hour TPHC, the food shall not exceed 70F within a max time period of 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70F unless an ambient air temp is maintained to ensure the food does not exceed 70F. A VERIFICATION WILL BE MADE WITHIN 10 DAYS TO VERIFY THE PAPERWORK SPECIFIES CORRECT TPHC INFORMATION. |
|
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.
Observed flooring in the right walk in cooler beginning to pull up. Have repaired. |