|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over cooked chicken and Caesar dressing with raw eggs stored over ready to eat items with no raw product. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed packaged unwashed heads of lettuce stored with washed heads that were cut for wedge salads. CDI: Washed heads voluntarily discarded. |
|
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 grilled onions and cut lettuce in prep top above 41F. CDI: Product voluntarily discarded. Observed calamari, oysters, and blanched fries in cooler drawer and eggs and yogurt in prep top above 41F. CDI: Products voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beets date marked 6/25. Observed cut collard greens pickled with a date of 6/29. CDI: Items voluntarily discarded. Peach salsa date marked 6/29. CDI: Items voluntarily discarded.
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 no date mark on cooked carrots. CDI: Product properly dated, as PIC stated that it was done on Saturday. |
|
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 time written for tomatoes that PIC stated they keep for the shift. Product is cut and then discarded within 4 hours. CDI: TPHC form filled out during inspection. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed temperature logs for coolers that shows that walk in, with ROP product documented as being done the day before and the day after, was holding at 43F. No corrective action was documented. CDI: Today cooler with ROP product was holding at 41F and below and no other dates showed walk in above 41F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored in soapy water at the bar. CDI: Cloth removed. Observed wet cloths stored in a dry bucket at server area upstairs. CDI: Cloths moved to sanitizer. Observed sanitizer below 200ppm quat at bar with wet cloth. CDI: Bucket refilled to proper concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed to-go containers stored under sink drain line in server area upstairs. CDI: Items relocated.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed utensils and plates stored on cart in atrium area. Keep food contact surfaces covered or inverted. CDI: Items moved. |