|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain the ice machine clean to sight and touch. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or below. Observed iceberg lettuce and spring mix on the salad bar at 54F and 59F, respectivly. CDI- placed back in refrigeration to cool. Facility should make sure containers on the salad bar are pushed down into the ice. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed a few old stickers still in place on containers containing salad cooler items. Also, items held over such as samples ect, need to be clearly marked as such as kept seperate from other foods. Observed a pan of chicken marked over 4 days. CDI. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
.7-102.11 Common Name-Working Containers. Keep working containers of chemicals labeled with the common name of the food such as buckets used for sanitizer soap. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Use approved methods for cooling foods. Observed a tightly covered pan of sausage from breakfast at 68F. CDI, vented. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain the floor in good condition. Observed the floor in poor condition in several areas. Repeat violation. |