|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hold foods hot at 135F or more(see chart). Sausage was discarded. Soups and meatballs had been put in < 2 hours prior and were reheated properly to correct.3-501.16 (A)(1) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold foods cold at 45-41F or less (see chart). Cheese discarded today and ice had water added to make more of a slush to correct. TILT/TPHC is another opetion discussed. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Keep thermometers calibrated within 1F of actual temp. Observed a digital thermometer reading 25F in ice water today. Thermomter placed into office so it will not be used-working thermometer put on line to correct.4-502.11 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Store clean dishes on a clean surface- observed soiled hot dish storage today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Replace tomato chopper that is broken. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean pass thru and the bread toaster.HACCP plan onsite today and being followed. |