|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed macceroni salad, potato salad ans salsas at self serve bar to be 48 F or higher. CDI- placed on temporary TPHC Also observered multiple cooked chicken pulled to prep at 60 F in kitchen. MAINTAIN TCS FOODS FOR PREP UNDER TEMPERATURE CONTROL UNTIL READY TO WORK WITH THEM. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed can of soap powder unlabeled. CDI- labeled |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth on food lid at hot hold line. CDI- removed |
|
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 some equipment with grease accumulation. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed some damage to FRP, walls, floors in facility. In need of repair Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. In need of cleaning |