|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed risotto on the line hot holding at 120F. CDI: Product reheated to over 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in salad prep cooler holding above 45F. CDI: Items temporarily placed on TPHC for lunch. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 chicken stock and shallot butter supposed to be on time with no labelling. CDI: Correct time window added to items. Observed no written procedure for blue cheese stuffed olives at bar. Items were marked with a 4 hour time. CDI: Procedure written during inspection. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed salad cooler holding above 45F. During inspection breaker was reset and cooler began to come down in temperature. |