|
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 - PMaintain all cold foods at 45F and below (41F after 1/1/9). Observed bacon and hot dogs stored on the top portion of the flip top cooler above 50F. Product was placed onto the unit about 30 mins prior to arrival time. It was observed that there were gaps in the placement of the pans. CDI- by placing appropriately sized pans into the unit to fill all gaps. Once re-checked the products were measured at 42F. Also observed sliced cheese on ice stored at 50F. It was observed that the cheese was overstacked on stored on the ice so that it only contacted the bottom of the pan. CDI- the top layer of overstacked cheese was voluntarily discarded and the bottom layer was sufficiently placed onto ice to allow for proper cold temperature. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PAccording to the new food code. Sanitizer must be stored separate and away from any food prep areas, utensils or food products. Observed a bucket of sanitizer stored on the milk shake prep area next to ice cream scoopers. CDI by moving the bucket to allow for proper segregation. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floor inside the walk in cooler to prevent an accumulation of dirt and debris. Observed build up inside the corner of the walk in cooler floor near piping attached to the wall. |