|
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 the sauteed onions hot holding below 135F at the hot hold well at the cookline. CDI-The onions were reheated. REPEAT.
*Provided TPHC paperwork and explained time as a public health control to the manager as a potential option for the onions. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the side items cooler and the sandwich flip top cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE BOTH UNITS ARE HOLDING AT 41F OR BELOW. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed unlabeled spray bottle of water and an incorrect label on the green container of dressing. Have relabeled. |
|
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 several wet wiping cloths on prep counters. CDI-Most of them were removed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT. |