|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids stored in a container with soiled water and debris. CDI- Lids taken back to be washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and sausage in the hot well holding below 135F. See temp chart. CDI- Buffet items placed on time and will be discarded after 4 hours. EHS recommended that items on the buffet line be placed on time. Assistant manager stated the company's process is to temp items not use time. EHS recommended checking temperatures frequently and getting corrective actions to ensure items stay in temperature throughout the duration of the breakfast time. EHS advised manager that if items are not in compliance during next inspection points will escalate. Temperature of hot holding unit may need to be increased. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs and salsa on buffet line holding above 41F. CDI-Salsa was placed in a cold bowl. Eggs were placed in a regular metal bowl. EHS explained to manager and food employee that the eggs will not hold temperature if they are not held in a holding unit. Eggs need to be held cold 441F and below or hot 135F and above if not using time control. CDI- Items placed on time. Observed chicken tender in the walk in cooler holding above 41F. CDI- Tenders discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bin of tenders covered in a container in the walk in cooler. PIC stated the tenders were made last night during the night shift. Vent and portion items for proper cooling. All other items checked were in temperature. CDI- Items discarded. EHS reviewed cooling methods with food employee. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on the floor in the walk in freezer
3-304.13 Linens and Napkins, Use Limitations - C Observed potatoes housed on linens under the prep table. |
|
47
|
0.50
|
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 upper plates of drink nozzles in need of cleaning. |