|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed sauce bowls, squeeze bottle tops, and plastic containers stored in clean area with food residue and debris. Observed food slicer stored in clean on prep table with food residue and debris. CDI - Removed all items for rewash. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed meatballs in steam well holding at 122F. PIC stated they were placed in steam well 30 min prior. CDI - Employee reheated meatballs to 165F or above.
Observed grilled chicken holding at 122F at steam well. CDI - PIC discarded pieces of chicken holding below 135F.
REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pepperjack cheese, shredded lettuce, tuna salad, pre-made salad, and ham, shredded cheese, and boiled eggs holding between 42-45F.
Items were allowed cool in cold holding units. Corrective action may be taken next inspection for items above 41F.
Observed portioned cups of salsa and fruit dip, cooked pasta, and lettuce at make line holding above 45F. CDI - PIC voluntarily discarded items.
Observed lettuce holding above 45F at the salad bar. CDI - PIC voluntarily discarded and replaced with lettuce at 40F.
REPEAT. Verification within 10 days of inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sauce cups stacked wet in utensil area. |