|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed broccoli cheddar soup at 123F. Observed vegetable soup at 121F. Corrected during the inspection (CDI) - Soups were reheated to 174F and 181F, respectively. -0pts- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed turkey on prep line (stacked high) at 47F. Observed butter (stacked high) at 49F. CDI - Turkey was voluntarily discarded and butter was placed in the freezer. REPEAT. Improvement noted from previous inspection. -1.5pts- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles of dressings not labeled on prep line. REPEAT. -1pt- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build and food debris in gaskets on prep line. Needs to be cleaned. -0pts- |