|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of ham stored on the same shelf with raw meat. It was relocated to the top shelf with other ready-to-eat foods. |
|
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 meats in chef base holding from 50-56F. The unit had been tripped and was not on. The meat had been placed in unit from walk-in cooler during prep time today (less than 2 hours) so the meat was moved back to walk-in cooler to chill to 41F. Unit was properly functioning by the end of the inspection. Once meat reaches 41F or lower, it will be moved to chef base. |
|
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 package of deli ham without date mark. Labeled during inspection. |
|
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 Written procedures stated the buerre blanc sauce is to be held on time. It is being held on temperature and bernaise is the only sauce being held on time. Procedure was amended during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup and vodka sauce sitting out cooling. They both temped below 135F and need to be actively cooling. Moved to ice bath during inspection. |