|
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 Reach in cooler cold holding food products above 45F. The red bell peppers were measured at 47F, the zucchini at 50F and the apple crisps at 50F. Container of milk at 60F in milk cooler. Must be at 45F or below. CDI-The items were disposed of. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sqeeze bottles with no label indicating what the food product is in the bottle. All food taken out of the original package needs to be labeled with the common name of the food product. Needs labeling.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed self grab cookies there were packaged on the premises without the proper labeling of micro ingredients and major allergens. Verification required within 10 days. |
|
37
|
0
|
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. Observed two plates of a tuna salad sandwich stored on the floor underneath the milk containers in the milk cooler, and one pan of frozen meat patties on the floor in the walk in freezer. The tuna salad sandwiches were disposed of and the patties were moved to a shelf. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths sitting on the counter. Wet wiping cloths needs to be stored in a sanitizer bucket with the correct concentration when not in use. CDI-The cloths were placed into sanitizer buckets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet in the wash room. Allows the pans to fully dry before stacking. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on the serve line hot hold box that need replacing. PIC spoke to maintanance about having them replaced. |