|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, breaded mozzerella, and chicken strips holding above 45F in cold unit at far left of cook line. CDI: All items were removed and sent to walk in for proper cooling anda work order was placed for cold unit. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with dates indicating a shelf longer than 7 days. Out of date items included lettuce for 03/25, tomatoes from 03/27, brie from 03/26, and fingerling potatoes from 03/27. CDI: All out of date items were volutarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in cold holding unit to far left on cook line. CDI: Thermometer installed. REPEAT. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on after the washing process. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups behind bar displayed with lip contact surface exposed to potential contamination from air. |