|
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. Observed TCS items inside make line cooler including boiled eggs, lettuce , tomato, overstacked in pans with temp > 41F (see temp chart). Observed items inside bottom of unit including ham and turkey also > 41F (see temp chart). Observed items including field greens and shredded lettuce inside back up reach-in cooler at 44F. Observed sandwiches for catering order stored in isulated cooler bags at 47F, 50F, and 52F. Discussed properly cooling sandwiches and other catering items down to 41F prior to delivery or TPHC. E-mailed procedures to General manager. CDI: Items placed back in reach-in catering cooler.
VR by 7/20/19 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottle and some seasoning shakers. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment:
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly presence in kitchen. Facility is working toward abatement and using Dodson for pest service. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area unprotected. Ensure plastic sleeves area pulled all the way to the tops on cups. |