|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
| '3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed multiple TCS items on and in make table unit. This is a repeat violation on the same unit. 2 sections of the front prep line is holding food at or below 45 F. Foods brought from walkin holding below 41 F are raising temperature within 1 hour. All foods found greater than 45 F for more than 4 hours were discarded. All other food was removed from unit, instruction was given to discontinue use until unit is properly operating, and repair service was called while on site. RV |
|
22
|
1
|
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 mushroom marsala sauce below 120 F. The items were to be held under time control for safety but were not time stamped. Gave instruction to provide written procedure and properly time stamp items held under time control for safety. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation leak in walkin dripping onto covered lettuce bin. Lettuce was discarded and lower product was relocated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Discontinue using all utensils with chips, cracks, or breaks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface all cutting boards with deep cuts or stains.4-501.11 Maintain equipment in good repair. Observed front line unit with refrigeration units not working properly. Drawers to unit do not roll smoothly and this prevents drawers from closing properly. Replace broken shield on ice machine in dishroom. Repair condensation leak in walkin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Remove broken/moldy particle board holding utensils in dishroom. Observed rusty vent over dishmachine. Observed molded caulk around dishmachine. Facility began corrections while on site. |