|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed baked potato hot holding at 120F. Corrected during the inspection (CDI) - Potato was reheated in steamer. -0pts- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items holding above 41F (see temperature chart). CDI- Items were relocated to walk-in to be cooled after lunch time rush caused temperature to rise. REPEAT. -1.5pts-
NOTE: Points were not escalated due to improvement from previous inspections. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sausage in deep plastic bin, tightly covered cooling in the walk-in cooler. CDI- Sausage was placed on baking sheets to be properly cooled. -0pts- . |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed plastic cup being used as a scoop for salsa. CDI - Cup was removed. -0pts- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black residue on gaskets. Needs to be cleaned. -0.5pts- |