|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. Observed raw shell eggs stored over cut lettuce in the prep unit. Moved eggs to the bottom shelf. CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed 1 Cole slaw container unlabeled. Labeled with date made. CDI
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P One Cole slaw container was labeled with a discard date of 10/15. It was discarded. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Grilled onions are held 4 four hours under TPHC. No procedures were available and the pan was not labeled with start and end time.
The TPHC form was filled out by the PIC during the inspection and grilled onions were discarded. New onions were grilled and container was labeled with start and end time. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bin of sugar unlabeled. Labeled during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was at 100ppm Quat in container on cook line. It was remade to 200ppm Quat. CDI |