|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Pan of chicken in hot hold well not under temperature control. Operator Troy Alston advised chicken is to be heated in microwave and then placed in well for hot holding. Pan of chicken was removed and reheated. See chart for temperature. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloths stored in soapy water at front counter area. CDI- Verbal correction as to requirement to store cloths in sanitizer, and education as to temperature requirements for wash in place procedures. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. More than five containers with stickers and sticker residue on them stored at clean area in warewashing area. CDI- containers removed; discussed options for removing labels and label residue with operators Sharon Sloan and Troy Alston. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried residue in hard to reach areas of storage and under large equipment. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting in large reach in cooler (salad storage) not operational. Repair lighting. |