|
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 a container of soup in the hot holding well with a temperature range of 124-133F. EHS actively stirred soup. Temperature range was still below 135F. CDI- food employee reheated soup to 165F. |
|
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 two containers of cut melon sitting in pans above the prep top containers in the unit. Melon in both containers had a temperature of 47F. CDI- PIC moved items to walk in cooler for more rapid cooling. Suggests putting melon in containers that fit inside of the unit. Store other cut melon in the walk in cooler or reach in unit until needed. |
|
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 a container of rice, chicken, green beans, and boiled eggs in the walk in cooler with no date mark labels. PIC could not recall when rice was prepared. PIC stated that chicken. green beans., and boiled eggs were prepared yesterday. CDI- PIC discarded the container of rice. PIC back dated all other items to reflect 12/29. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. |
|
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 food debris on shelving in the walk in cooler. Have cleaned. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and clothing co mingled with food used for the establishment. REPEAT. |