|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bags of soup in hot hold bath with water temp=121F. CDI: Items were removed from inoperable hot hold and re-heated in oven; re-heated items placed in a properly operating hot hold unit. (repeat - inspector chose not to escalate points due to specific circumstances of this violation today). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats, cheese and lettuce > 41. CDI: Items were placed on prep line at 9 a.m.; therefore, a use by 1:00 p.m. label was placed on individual items; lettuce at salad bar was taken back to walk-in for cooling - was replaced at bar w/ 41F lettuce. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer >500 ppm (tested w/ inspector's and operator's kits). CDI: tech called for re-calibration and 3rd comp. sanitizer diluted properly and used to fill all buckets. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of bean salad and salsa being cooled with tightly fitted lids; bean salad in large portion was divided into 2 portions and lids removed for quick cooling. (repeat) |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
3-302.15 Washing Fruits and Vegetables - C Observed container of washed, cut lettuce stored below and with unwashed produce. CDI: lettuce re-washed and stored appropriately
Please note: excellent work with w/r/s of equipment and air-drying! Keep up the good work! |