|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine in the back kitchen being used with hot water at 158F. CDI-ECO lab was called and dish machine will not be used until issue is fixed. -VR |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Obsevrved grits being reheated to 155F. CDI- Grits were heated to 167F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Grits, sausage and eggs in the hot box holding below 135. Items do have procedures for TPHC per last inspection. Items were not on the breakfast bar but were holding in the hot box as backups. CDI- Grits were reheated. Other items were discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food items in the prep tops without dates. CDI- Items were dated. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed dish machine in the main kitchen area not heating water to required temperature. ECO lab was called and will be here shortly to fix the issue. -VR |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cart used to house clean dishes soiled with debris. CDI- Clean dishes were removed and carts were cleaned. |