|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed lettuce on top of food in prep top at 60F. CDI item placed in reach in for cooling. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Foods shall have proper ventilation to allow cooling. Observed clam shells of salads, eggs, tuna, cole slaw, and chicken salad in reach in and prep covered. CDI items uncovered for proper ventilation. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels - PF. Foods that are for self service shall be labeled with name, list of ingredients, list of allergens, address, and net weight of product. Observed no labels on fruit salad, and veggie dip does not have full list of ingredients for ranch dressing. Verification required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to sight and touch. Observed dusty fan in kitchen. |