|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed two containers of tomatoes that were stacked to high in the pan and were not on an ice slush(just ice today) and were maintaining at >45F. Top of product taken off and placed into cooler to quickly chill today.Hold all TCS foods at 45-41F or less.3-501.16 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Keep chemicals stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.Observed window cleaner stored next to grill top and degreasor stored on the waitstaff line- both moved today to correct.7-201.11 |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
PIC and EHS discussed holding for soups. Observed no continuous monitoring of cooled products and no variance today for ROP of soups and they are held >24 hours in refrigeration(up to 3 days according to PIC). Only hold these 24 hours in refrigeration or provide a variance.3-502.11 |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
Observed soups being held >24 hours which requires continuous monitoring of product or a variance. Variance application onsite and gone over with PIC today.8-103.11 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed dish storage for clean dishes in two locations in need of cleaning. Keep clean dishes stored on a clean/dry surface.4-903.11 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean RI unit doors |