3-501.16 (A)(2) and (B); Priority; Several TCS food items in the grill cooler drawer (see temp chart) were observed above 41F. TCS foods shall be held at 41F or below in refrigeration. CDI- items were moved to the freezer to cool back down. PIC stated drawers were open for long periods during busy lunch service and roast beef was overstocked. Excess roast beef was placed in the walk-in cooler. Ambient temp of cooler drawer was in the upper 30s.
1.5
23.
3-501.18; Priority; Two containers of cooked chicken at the salad bar held for longer than 24 hours did not have prep dates on them. Ready-to-eat TCS foods held longer than 24 hours shall be dated and discarded after 7 days in refrigeration. The day of preparation shall count as day 1. Food in unmarked containers shall be discarded. In this case, dates were known and affixed. Ensure proper date marking. All other foods were observed with date marks. No points taken today.
0.0
43.
3-304.12; Core; Some food scoops at the salad bar were stored with the handle inside the container with TCS foods like diced chicken and ham. When used on TCS foods, dispensing utensils shall be stored with their handles above the top of the food and the container. CDI- utensils removed and placed on the top of the container lids. Knives at the sandwich prep area were stored in-between the prep units. Store knives on a clean portion of the prep table or a tray. Knives were removed and placed on the counter.
0.5
51.
5-205.15; Core; The handwashing sink in the back prep area near walk-in cooler was leaking from the pipe underneath. Plumbing systems shall be maintained in good repair. Repair this plumbing fixture. No point taken.
