|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations observed today. Corrected during inspection. Repeat violations. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. Wings on wing bar were <135 ( 3 pans) using Time as Public health Control as corrective action. Wings cooked and placed on bar 930 per log and will be discarded at 130pm. PIC stated that temperatures are taken every 2 hours but there is no log showing that is their procedure. Also fries on wing bar were less than 135F. Using TPHC as corrective action. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed deli meats including deli turkey and bologna that were not date marked or past sell by date. These were voluntarily discarded during inspection. Also sell by dates are falling off of packages. Make sure they are securely on packages. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Facility uses Time as public health control for the buffet food item in store area. During inspection PIC said they cool down. If you are using times as public health control food must be discarded after the 4 hours. You may not cool down foods for resell. Please follow the approved procedure for times as public health control. Carlie C's must have written documentation showing their procedures. No foods past the 4 hour hold time today. Facility has a log showing when cooked and placed out on hot bar. Did not observe foods that were cooled down past the 4 hours, so no points deducted. Either do hot holding or TPHC. Using TPHC today. Provide documentation for procedures. TPHC form given today. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Clean interior and exterior of oven, interior hot holding unit. Clean interior cabinets at hot bar. Clean interior drawers and cabinets where needed. Clean along doors in deli case. Detailed cleaning needed of equipment through-out.
REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning needed of floor in walk-in cooler and in hard to reach areas of deli. |