|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5 pts - Observed meatballs measuring 117 deg F and cheddar broccoli soup measuring 132 deg F in steam well. CDI: both reheated; meatballs to 145 deg F and soup to 135 deg F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. - 1 pt - Observed quat sanitizer at 3-compartment sink well above 400ppm and too toxic for FCS. CDI: sink dumped and refilled with sanitizer at proper concentration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 1 pt - Observed boxes of tomatoes, green peppers, and sliced turkey on the floor inside walk-in cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat: 0.5 pts -
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees making sandwiches without hair restraints. |