|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in a flip top cooler along the prep. line. Items were transferred to the walk in cooler for cooling. EHS instructed PIC to monitor temperatures in unit and discontinue use or place foods on TPHC until unit is repaired. VR required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked hashbrown potatoes stored using TPHC out since 9:00AM still in use at 1:15PM. CDI- product discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed fraying duct tape wrapped around the handles of two spatulas. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the broiler oven, on the top of the convection oven where hashbrowns are cooked, and on the handles behind the convection oven. |