|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Observed roast beef stacked too high at sandwich make line at 47 F on top of stack. Observed Caesar salad and deli salads in two cold cases above 45 F. CDI- cases pulled and maintenance called for service |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Conformance with Approved Procedures - P,PF: Follow approved procedures for HACCP plan for sushi rice. Observed acidified rice in use but no recording of pH reading in log. Observed tub of rice in use with no labels affixed per HACCP requirement. Observed 4.0 and 7.0 buffers for pH meter calibration expired. Verification needed. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF: Obtain and use a thin probe thermometer capable of taking temperatures of thin foods such as lettuce in salads, thin strips of deli meats in salads, and hard boiled eggs in salads. Observed thermometers in use incapable of measuring temperatures of these foods. |