|
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 two containers of salsa stored on the counter in an ice bath at 67F. CDI- PIC placed the two containers of salsa in a deeper pan with ice and water for more rapid cooling. REPEAT.
**Points not escalated due to major improvements from the last inspection.** |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed five containers of spinach dip frozen in the freezer. There were no dates on the product. PIC stated that the dip is made and then frozen until it is needed. PIC stated that the dip was made three days ago and then placed in freezer. CDI- PIC dated all items to reflect 3/7. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with an unknown chemical. PIC stated that the item was sanitizer. CDI- PIC labeled bottle |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnat in the kitchen near the dish washing area and dry storage area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. |