|
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 steamed eggs on buffet at 102 - 130 F. Eggs are steamed and may have met final cook temperature but no consumer advisory was available. All other items on steam table were above 135 F. Discarded eggs and requested consumer advisory be provided at buffet for steamed eggs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on salad bar at greater than 45 F. All other items were appropriate. Lettuce was discarded within time. Discussion of requirements for using time as a control for safety on both breakfast and lunch buffet. Requirement for statement of procedures and daily log will be required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steamed eggs being served as buffet item under hot hold. The eggs did not temp at required hot hold temperatures whereas all other items on hot hold were appropriate temperature. Discussion of the need for consumer advisory for items offered that would not reach final cook temperatue. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed reduced oxygen packaged grouper thawing in unopen package. Gave instruction to open fish while frozen and before thawing. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up in front corners of 1 prep sink. |