|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at right side of upstairs cook line blocked with a trash can. Keep hand sink accessible at all times for handwashing. CDI - PIC moved trash can out of the way. |
|
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 some dark buildup starting to form in upper sections of ice machine. Clean more frequently. |
|
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 cubed fried potatoes under a heat lamp on expo line and measuring 117F-129F. CDI - PIC voluntarily discarded. Suggest raising bowl of potatoes so they are closer to the heat lamp. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in buttermilk over ice, tomato sauce and grits in line reach in cooler, Tasso gravy in top of right line prep cooler, shredded cheese in bottom of right line prep cooler, breaded cut green tomatoes in top of left line prep cooler, and cane syrup butter on expo line all measuring above 41F. See temperature chart. PIC was able to determine that no product had been out of the walk in cooler for more than about an hour so all were either placed into the line upright freezer where they rapidly rechilled or they were placed on Time as a Public Health Control as a corrective action today. Part of issue with items such as the shredded cheese may have been due to delays in moving from walk in cooler to prep coolers. VR - verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed breaded sliced green tomatoes dated for today (when they were breaded) rather than for yesterday (when they were sliced). CDI - PIC corrected label. Observed one opened tub of goat cheese undated. CDI - voluntarily discarded. |
|
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 facility unable to provide current written procedure for holding RTE TCS foods on Time as a Public Health Control. Observed hollandaise held out of temperature but with the 4 hour expiration time clearly marked. Also observed lemon anglaise sauce at 83F, whiskey cream sauce at 86F, cane syrup butter at 73F, all with no time marking like the hollandaise. PIC said that they used the hollandaise sauce as a guide for when to discard the lemon and whiskey sauces. No time controls were in use for the cane syrup butter. Provided PIC with a template for using Time as a Public Health Control. PIC filled out form during inspection and will keep it on file; he also labeled the unlabeled items for the allowable 4 hours today. VR - verification required. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of rosemary salt, oil, cinnamon sugar, and glazes. |