|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed pre-packaged ground pork sitting next to whole meat pork. Observed raw salmon stored next to smoked-fully cooked salmon. Both items were out for display. CDI-PIC added plastic shelf barriers.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fully cooked deli meat stored underneath raw bacon in WIC. CDI-PIC moved deli meat to a designated shelf. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed smoked salmon that was prepared today (9am) and stacked 3 high in the grab and go. Salmon was 45/46F. PIC explained they do not cool items before placing them out there. Salmon that was made today that was only stacked 2 high was in temp. CDI-PIC voluntarily discarded all smoked salmon that was 3 high and made today. |
|
20
|
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 dry aged beef sitting in the dry aged case at 42/43F. Case's ambient air was 40F. CDI-PIC explained they had just put them in there and that they would have case fixed today. They moved dry aged steak to the WIC to cool. REPEAT.
PIC did not sign due to Covid protocols. |
|
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 wet stacking in the dish area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat packaging stored on top of beef grinder in the WIC, PIC explained packaging is stored there. EHS suggested moving this to a shelf or a different area so meat debris does not accumulate on it. |
|
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 dry aged case not holding temperature. |