|
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 roasted potatoes stored on prep table measuring 68-71 degrees F. (if facility wishes to leave this product out of temp then use TPHC procedures) CDI Potatoes discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
(general comment)
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Provide thin probe thermometers; Observed no thin probe thermometer for checking thin foods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, shelving etc) |