|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing and sliced cheese in serving lines cold holding above 45F (see chart). CDI- ranch dressing was transferred to the walk in freezer for cooling and the sliced cheese was placed on TPHC and added to the facilities written TPHC procedures. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket not labeled. CDI- bucket was labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed dry food salad bar items such as croutons, raisins, and sunflower seeds being stored on a countertop without effective protection. VR required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards showing signs of scoring. |