|
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 sauteed mushrooms that were 112 F. CDI- mushooms were discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observecd opened containers of shredded cheese, pickles, and diced onions that were not protected by a sneeze guard on the serving line. CDI- Items were placed underneath sneeze guard. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting romaine lettuce before washing. CDI- Employee washed lettuce before further cutting. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed wash water during the clean process temped at 105 F (@ least 110 F). CDI- water was drained and replinshed with water temping at 115 F. |