|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside cold hold drawer romaine lettuce at 42F- 43F in large plastic container. Suggested switching to metal pans and keeping less product in drawer. Observed dressings in portioned cups inside cold hold drawer in salad prep cooler 1 at 44F. Observed inside sandwich prep cooler 1 shredded cheddar mix at 47F. Observed inside top of sandwich prep cooler 2 steak at 43F and tuna salad at 44F. CDI: all items were removed and taken back to walk-in cooler. It was determined that coolers were cold enough; some items were just being prepared and changed out. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal and plastic pans being wet stacked. Improvement noted. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some cups overstacked in self service area and to go ordering station. Improvement noted. |