|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Observed employee beverage stored uncovered next to single service items behind front bar area. Store all employee beverages below storage areas with lid . CDI by relocating drink to safe location. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Observed sausage patties and potaotoes under heat lamp < 135F. Maintain all hot held TCS food items at 135F or above. CDI by reheating and maintaining hot held temperatures on the grill. |
|
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), Cold Holding- Observed sliced tomatoes, shredded lettuce, cheese slices on prep cooler top stored > 45F. Food items were stored above chill line of pan. Maintain cold held TCS food items at 45F or below. CDI by removing top portion of food items and placing in walk-in cooler.Observed egg batter for onion rings being held off of temperature control. Onion rings are being battered and moved to walk-in cooler. Advised PIC to keep egg batter on ice bath and below 45F. CDI by placing batter on ice bath. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Observed wet stacked pans on the drying rack. Allow utensils to air dry prior to stacking. |