|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, sliced ham, sliced cheese stored on prep cooler measuring 47-51F, CDI all items placed into reach-in unit to cool back down to required holding temps. |
|
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 no written procedures on site for various hot items using TPHC procedures. (Eggs, soups, sausage) CDI TPHC form / info emailed to establishment. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
NO POINTS DEDUCTED
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.
4-501.11 Maintain equipment in good repair. Observed damaged counter top near steam table in need of repair. |