|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot pie soup and potato soup over stacked in back up hot holding at less than 135 degrees. CDI PIC voluntarily discarded product since it was greater than 2 hours old. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cracked egg available on catering menu missing asterisk and consumer advisory. 10 day verification required. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak being thawed in pooled water and container of beef brisket being thawed sitting on counter. CDI moved to refrigeration to thaw. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup of debris on wall behind dish machine and black build up at caulk line at three compartment sink. |