|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Observed food employee handle ready-to-eat foods with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P CDI- discarded |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw beef stored with fully cooked deli meat and raw fish thawing in sink with various ready-to-eat foods. Foods shall be protected from contamination by storing raw animal products separate from or below foods that are ready-to-eat. CDI- pic corrected storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Chlorine dishmachine not sanitizing at the time of inspection. CDI-establishment to use 3-compartment sink until corrected. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Sandwich prep unit holding TCS foods at 50 degrees. Cold hold potentially hazardous foods at 41 degrees or below. CDI- pic moved items prepared day of inspection to working cooler.
Some various food items left outside of temperature of control during breakfast service were above 41 |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf) Observed items thawing in sink without running water. |