|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above RTE liquid pasteurized eggs. CDI - PIC reorganized to correct storage order. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grits not meeting cooling parameters; see temp chart. Cooling chart stated they were recorded 132F at 9 am. CDI - Grits voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and two containers of grits hot holding below 135F. CDI - Black beans holding form 6:30 am voluntarily discarded. Grits held from 7:30 am placed on temporary TPHC to be discarded at 11:30 am. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, ham, and andouille sausage cold holding above 41F in grill flip top. CDI - All items voluntarily discarded.
Observed marscapone cheese, cream cheese, pickled onions, pico, and other TCS foods cold holding above 45F in expo flip top. Employee pulled temp charts from 10:00 am; TCS items recorded 41F or below CDI - Items in top portion from 6:30 am voluntarily discarded. Items in bottom portion pulled around 7:30 am for back up taken to walk in cooler.
REPEAT. |
|
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 one container of sweet potatoes without date mark. REPEAT. *Points kept same due to improvement since past inspection* |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed time stamp not changed after changing shell eggs and liquid eggs held using TPHC. CDI - Employee changed to correct start time. *Points kept the same due to different TPHC violation noted last time. TPHC written procedure obtained and maintained.* |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored with handles inside dry goods products. |