|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties at 117F on patient line. CDI product discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of yogurts and cream cheeses in patient reach ins above 41F. CDI - Products voluntarily discarded. Major improvement regarding cold holding. If ongoing issue with cold holding points will go back up to full points. REPEAT -1.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of microwave, surface of steamer, undersides of mixer, undersides of drink machine, interior of reach in unit in retail area. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wheels in dry storage room, baseboards in facility, edging of wall near combi oven, and caulking for prep sink in cold prep room in need of repair. |