|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS foods inside prep cooler dining room side including shredded cheddar, blue cheese, guacamole, slaw recorded > 41F (see temp chart). CDI: placed on ice. Tomato, lettuce, and cheese inside walk-in cooler recorded > 41F (see temp chart). Southwest salad, side salad, and apple pecan salad inside bottom of drive thru cooler, inside register reach-in cooler, and drive thru side reach-in cooler recorded > 41F (see temp chart). CDI: removed and placed inside walk-in and other working coolers. Service called was placed for coolers.
VR by 7/28/19 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths in quat sanitizer in various prep stations recorded < 150ppm. CDI: corrected to 200ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers at dish area observed wet stacked. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items in boxes at outside storage room stored on floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Speed rack inside walk-in cooler with heavy build-up. |