|
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 salmon, fettuccine, linguine, spaghetti, calamari, and marinated chicken cold holding above 41F. PIC states all pasta cooked and cooled at 10AM along with chicken and calamari. Observed date mark of 7/19 on salmon. CDI, all pasta, chicken, and calamari moved to walk in to cool, salmon discarded by PIC. All foods reached 41F by end of inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no beginning and discard time for pizza. Observed time sheets for previous 2 weeks with beginning and end times. CDI, beginning and end times added. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed styrofoam cup used in sugar container. Observed knives stored in container with water at room temperature. CDI, cup discarded and knives removed for Wash/Rinse/Sanitize. |