|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs stored with food debris. CDI- removed to be re-washed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small amount of sauteed onions and mushrooms stored on the flat top grill to hot hold at 133F. CDI by reheat to 167F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce stored on ice near the grill area at 52F. CDI by voluntary disposal and proper use of sufficient ice on the next batch. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged self service products listing ingredients such as: vanilla pudding, wheat bread, etc. Labels only listed a blanket allergen statement with all the allergens. Labels should list the micro-ingredients, for example wheat bread contains: flour, etc. Or specifically state which allergens are present in the item. VR- provide within 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self service salad condiments not stored behind a sneeze shield and left uncovered. Also observed rolls and grill condiments not stored sufficiently behind the sneeze shields. CDI by proper placement. |