|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for Cold Holding at 45F/below.- P Observed several items (see temperature chart) in one of the prep units and reach-in on main cook line > 45F. CDI - maintenance was notified and arrived during inspection to adjust temperatures on cooler for items to quickly cool. Some items were discarded and other items were transferred to walk-in until temperature in cooler can be maintained. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) are properly date marked. - PF. Observed some portioned items in grill cooler and prep cooler on main line not dated. Observed only day dots on some of these items. Facility in the process of implementing new date marking system. CDI - date labels placed on these items during inspection. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Maintain facility free of insects, rodents and other pests. - PF Observed numerous flies throughout facility. Person in charge informed me that delivery man left door propped open this morning during delivery. Observed fly fan and light working properly. CDI - facility will notify pest company for service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Store sanitizer buckets with wiping cloths off of the floor.- C Observed quat sanitizer buckets on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed metal pans wet stacked on dish shelf - Repeat4-903.11 (A), (B) and (D) Properly store clean equipment and utensils. - C Observed pans stored with date label residue remaining. |