|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken and cut chicken pieces being hot held on action line, both at 109F.
CDI - PIC instructed food handler to re-heat food to 165F.
Observed FOH serving line hot holding cooked shrimp at 128F. CDI - PIC instructed food handler to re-heat to achieve 165. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fruit cups containing cut melon in cold holding unit holding cups at 45F in front row of unit, while cups in back of unit at 41F. Observed doors open at time of inspection, PIC indicates that during service doors are left open for easy access. CDI - PIC placed cups further back into the unit to achieve and hold 41F.
Observed boiled eggs in salad cooler at 48F. CDI - PIC verified eggs were prepped and used to replenish salad line this morning sometime from 6am-9am. PIC had boiled eggs placed in WIC to cool appropriately.
Observed Tofu at 44F, Bean mix at 43F, pickled onion (hot brine), and cut lettuce at 44F. CDI - EHS took ambient temperature of cooler (41F). PIC had out of temp items re-located to WIC to cool except for the bean mix which was voluntarily discarded.
Observed FOH serving line cold holding (via ice baths) pico, sour cream, and guacamole above 41F. CDI - PIC instructed food handler to remove items to be cooled below 41F and replace items with ones that were below 41F for the time being.
Observed Grill lowboy cold holding Cheese slices, shredded cheddar cheese, ground beef and lettuce above 41F. CDI - Voluntarily discard. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed sun-dried tomato pesto (containing garlic & oil) in RIC with date marking of 6/4-7/4, exceeding the 7 day parameter. CDI - PIC verified it was for an event last week and should have been discarded within 7 days. PIC voluntarily discarded food item. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 1 container of seasoning and 1 container of powdered sugar on FOH cook line bearing no identifying label. CDI - Food handlers were instructed to place labels on all working containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 1 prep unit on FOH cook line in disrepair. PIC indicated a work order/new unit was ordered.
Observed WIF condenser with ice buildup with evidence of leaking onto boxes of frozen foods. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in female or unisex restrooms. |