|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain hot held food items at 135F or above until served. Observed cooked sausage and liver mush patties stored < 135F. CDI by moving to cooler for rapid cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS ready to eat food items held in refrigeration for more than 24 hrs. must be date marked with date prepared. Observed ready to eat food items in walk-in cooler without date marking. CDI by adding correct date mark or discarding.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Ready to eat TCS foods held in refrigeration for more than 24 hrs. must be discarded after 7days if held at 41F or below. Observed food items stored beyond 7 day date mark. CDI by discarding food items. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- Label all foods taken out of original container (bulk containers). CDI by labeling. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints- Food employees engaging in food preparation must wear a hair restraint. Observed food employee without hair restraint. CDI added hat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Maintain dishwashing water at 110F or above. Observed temperature of dish water < 110F. CDI by adding hot water. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- Keep floors in clean condition. Observed floors in need of cleaning around/underneath equipment. Clean floors. |