|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed meatball in temperature danger zone at the hot holding well on the prep line. Refer to temperature chart. CDI - educated PIC Corey, about proper hot holding temperatures. Pulled product to microwave to reheat to 170F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product throughout facility in the temperature danger zone. Refer to temperature chart. CDI - pulled all product to walkin cooler to rapidly cool. All product is at proper temperature. Educated PIC and food employees to prepare, cool in walkin cooler uncovered, use thermometer to verify temperature, then cold hold. Cold holding equipment is not meant for cooling. Prevent overstacking in the containers. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly land on prepared wraps. CDI - discarded wraps. Advised to have fly tape in facility underneath and behind equipment (to prevent contamination) to help control pests. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the handle of the tongs stored in the muffins. CDI - relocated tongs to containers to keep the tongs out of the food. Educated to prevent cross contamination from in use utensils. |