|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several to go salad cups holding above 41F in the cold drawer unit. Observed brisket in the cold drawer, brisket in the prep top, cheese in the prep top and chicken in the cold drawer holding above 41F. CDI- Chicken, brisket in prep top and cheese were covered with ice to cool down. Brisket in cold drawer and salads were discarded. Facility is starting to form behaviors again that cause cold holding to be out of compliance. EHS requests that facility continue with the previously made risk control plan until continuous compliance is met. |
|
21
|
0
|
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 milk in the low reach in cooler in the service area without a date. PIC did not know when milk was opened. CDI- Milk discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area. |
|
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 low reach in units, prep top units throughout in need of cleaning. Observed bar area really sticky. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floors in need of cleaning. |