|
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 dressings held on ice between 44F and 46F. Observed sliced tomatoes in salad flip top cooler at 49F. CDI - Items were placed on TPHC and TPHC procedures were discussed with PIC. Recommend keeping dressings on TPHC due to high turnover rate. -1.5 points- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles, shaker containers, and spices at food prep line. -REPEAT- -1 point- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin left open at drink station. Protect ice from splash, dust, and sources of contamination. -0 points- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler in rear of establishment. Recommend replacing. -0 points- |