|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter prepared yesterday in reach in above 41F. PIC stated that product is pulled from refrigeration per order for toast. Product was likely left on counter due to temp of 60F. Product should remain in cooler between use or held on TPHC. REPEAT VIOLATION |
|
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 housemade hollandaise sauce being held at room temperature beside steam well. Hollandaise sauce prepared at 8am. CDI: PIC labeled product with time stamp and TPHC documents provided and filled out. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “eggs any style” and “eggs benedict” with no disclosure(asterisk) to the consumer advisory at the bottom of the page. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored on clean dish rack.
4-501.11 Maintain equipment in good repair. Observed moveable dish cabinet with laminate missing/chipped away- raw wood exposed, |
|
47
|
0
|
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 can opener holder dirty with food waste. CDI: PIC cleaned can opener holder. |