|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed bit of dried food on lid of pan and on handle of mandoline. CDI - cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold cold TCS foods at or below 45F at all times. Observed Jack cheese at 62F, butter pats at 63F, heavy cream at 65F. CDI - all voluntarily discarded. Left TPHC forms for Chef to try using for these products in the future. |
|
21
|
0
|
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. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed one pan of cooked chicken not date marked. May have been from today. CDI voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed salt and pepper mix and flour not labeled. |