|
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 ground beef in drawer under grill holding at 46F. PIC stated that ground beef was removed from a refrigeration unit and placed in drawer approximately 30 minutes prior to inspection. Ground beef stored in refrigeration unit was 39F. Pull out drawer was found to be turned off. CDI - Ground beef was discarded and pull out drawer was taken out of service. -1.5 points- |
|
22
|
0
|
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 Observed no written procedures or begin and end times for cooked hamburgers or chicken. TPHC procedures and begin and end times were provided for cheese and sliced tomatoes kept in flip top cooler. CDI - TPHC procedures and begin and end times were started by PIC for hamburgers and chicken. -0 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor in kitchen area. -0 points- |