|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork ribs that had been placed into a non-operating hot box while waiting to be reheated. Employee had placed the ribs into the hot box due to not having enough room in the oven. Items were observed to be 52 degrees, employee had placed them into the box 30 minutes prior. Ribs were moved back to the walk in cooler to cool off. Insure that employees keep TCS foods in proper cold holding equipment before cooking, to reduce temperature abuse. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheeses and dairy creamer not datemarked. When employees open such items from their commercial packaging, and items are not going to be used in 24 hours, employees should mark the date of opening on the item, or containers that the item will be put into. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips at facility. Verification that strips obtained by October 9th. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the back and rear parts of the slicer mount collecting slight food/grease residue. Clean the non-food contact parts of equipment when they begin to accumulate residue or debris. |