|
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 Observed cooked ribs stored on top of stove at 110F. Per PIC, this item was just taken out of stove after reheat. CDI - EHS discussed methods of hot holding TCS foods including double boiler method and using stove top to maintain 135F without burning products. PIC reheated ribs to above 165F for hot holding. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed medicine bottle stored with to go packets of salt, pepper and sugar. CDI - PIC discarded in accordance with approve HACCP corrective actions. -0- |
|
31
|
0.50
|
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 cooling boiled eggs in tightly covered deep bucket in walk in cooler. Observed boiled eggs cooling in make table at 44F. EHS reminded staff of proper cooling methods and that air flow help cool foods faster. CDI - Boiled eggs placed in metal pans and placed in WI freezer for cooling. -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned ice wands stored in direct contact with soiled shelving in walk in freezer. -.5- |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go trays stored under soiled vent near beer cooler and with food contact surface facing up in bar on top of a bar cooler. -1- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean interior of dish machine at least once every 24 hours. Observed buildup on the top and top corners of dish machine. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling HVAC vent over to go trays near beer cooler. -0- |