|
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 Boiled eggs and salads were cold holding >41 degrees along the front prep line reach in/flip top unit. Observed packaged salmon, and shredded cheese in 2 door tall unit cold holding >41 degrees also(See temp grid). CDI- food items were moved to the walk in cooler to properly cool. -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf House-made ranch was not properly dated inside of reach in unit. Dressing was said to be in unit since last night. CDI- Ranch was dated by end of the inspection. -1.5 points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a bottle of degreaser with no label. CDI- PIC added label on chemical bottle during the inspection. 0 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salads cooling inside of 2 door reach in with lids on and stacked on top of each other. Also observed freshly prepped cheese and sauces cooling inside of 2 door fully wrapped. CDI- Info on better cooling methods were given to the PIC. Foods were moved to walk in/freezer to aggressively cool. -.5 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged floor tile in kitchen area near fryers. 0 points. |