|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sandwhiches being held in hot box at 130F. CDI- Sandwhiches discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, lettuce and tomatos all holding at temps. above 45F (see chart). Produts were overstacked in flip top unit as the temperatures at the bottom of the stack were below 45F. Also observed multiple food items in WIC holding at a range slightly above 45F, ranging from 46-47F (see chart). CDI- Top portions of food items were removed from flip top unit and brought to cool down. Maintenance came to look at WIC and calibrated thermometer and the temperature of the unit dropped. VR- To assure WIC is still holding proper temperatures. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads and ice cream at front line submerged in ice and holding above 45F. PIC stated they were being held under TPHC. Observed no written begin and end times or TPHC papework. CDI- Times were written on for salad and ice cream and paper work was given. VR. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor flies appearing to come out of drain at ice machines. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed one chemical sanitizer bucket recorded at 50ppm Quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed residue build-up on exterior of white bins. Clean bins. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in freezer. Provide light shield. |