|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods above 41F. See temperature chart. Sweet potatoes at 48F in walk-in cooler were discarded. All items above 41F in prep tops/drawers were moved to the blast chiller. |
|
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 items on time that were not in their procedures including cauliflower relish, sofrita, roasted corn, and roasted pineapple. Return visit required to ensure procedures have been updated. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification: Numerous sauces in the facility have been tested to prove they are non-TCS. Documentation was provided. Advised they would need to submit an application to the variance committee. Will check back to monitor process. |
|
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/weight of contents, name and place of business and major food allergens.
Pudding containers are missing name of facility, location and weight. Juice containers are missing the weight. |
|
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 utensil in standing water. Keep water running over utensil when on line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate to air dry. |