|
19
|
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 eggs and sausage on hot holding well holding below 135F (see chart). CDI- Items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Raw eggs were stored on ice but did not maintain proper temp (45F or less). REPEAT. Points NOT escalated because last inspection facility was holding eggs in a pyramind scheme in which most eggs were not directly touching the ice. Facility has ceased from doing that and now all eggs are touching ice but temp. is still not maintained. In future, submerge egg in ice so that most of egg shell is in contact with ice. CDI- Eggs discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed multiple prepped items cooling improperly. Items in deli cart were all wrapped as well as the salad in reach in units. CDI- Items all unwrapped and active stirring conducted. REPEAT. This is facility's 4th violation of # 31 in a row. Facility must address problem. Consider conducting an RCP. When prepping food at room temp., cool food down by aforesaid proper methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Some in-use cloths held in buckets of soapy water. Hold in sanitizer only. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Wash gage for dishwasher is not working. REPEAT. Repair gage to show a wash temp. of 160F. |