|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items inside walk-in cooler including cut cabbage, potato salad, ribs, chopped bbq, and red beans > 41F (see temp chart). Owner stated that items were pulled out this morning to pull from for reheating for hot line. Door was closed for a period of time until walk-in cooler got down to temperature. Observed blue cheese and honey mustard dressing inside prep cooler at 43F and 44F. Lid had been left open. CDI: cooler thermostat was turned down to colder setting and lid was closed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths on counter while not in use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and cups wet stacked in facility. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items inside boxes stored on the ground in basement. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed walk-in cooler inside panels and shelving rusted. Points not escalated due to the nature of the violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring inside kitchen peeling/damaged. |