|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls on line and near serving station that were soiled with food debris. CDI stacks moved from line and moved to dish machine. Observed soda guns at bar soiled with black build up. CDI broken down for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese (49F), marinara sauce (45F) and spicy ranch (43F) in prep top above 41F. CDI items placed on time as an immediate correction. Suggest facility add products to TPHC or increase ice in ice bath to maintain temperature. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed dates on 9/2 where facility did not record reheat temperatures of reheated ROP products and facility does not record hot holding of bagged products after reheating. Verification required. Suggest facility add a location to record last CCP item or be able to show where items are recorded. |