|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish over RTE pulled pork in commercial package. CDI- Pork moved to shelf with other RTE foods. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chicken tenders at both patient plating lines were below 135F. Refer to temperature chart. CDI- tenders voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Refrigerator at patient plating holding food above 41F. Refer to temperature chart. Ice accumulating inside unit. CDI- all TCS food in unit voluntarily discarded. Unit taken out of use. Call for service made.
Sliced cheese in cold drawer (3 pans) at grill 43F. CDI- moved to freezer for rapid chill. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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: Upon entry noted that all foods listed in procedures as being held on TPHC bore no time labels for expiration of food after 4 hours, or time food was placed on TPHC. CDI- all food switched out with new product at correct temperature and then placed on labeled TPHC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Nacho chips portioned into clamshells for customer self service bore no labels. After a check of the label on the bulk delivery, determined no major allergens present. PIC still moved to behind glass divider to eliminate customer self service. |