|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food waste. CDI: PIC cleaned. |
|
21
|
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 meatballs and marinara being held below 135F in steam well. Unit turned off. PIC stated product prepared between 10am-11am. CDI: Education provided, product reheated on stove(195F, 186F). |
|
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 chopped lettuce and lasagna being held above 41F in 3-door reach-in cooler. No prep date on lettuce. Lasagna prepared 09/26/22. PIC stated foods in unit within temp at opening. CDI: Education provided, PIC cleaned coils on unit, product moved to walk-in cooler for cooling. REPEAT VIOLATION. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in 2-door cooler without date labels. Some product prepared today, others prepared 09/25-09/26. CDI: Education provided, old product voluntarily discarded, new product date labeled. REPEAT VIOLATION. |