|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and tomatoes holding around 49F-50F in flip top units across from oven. CDI: Both products had been prepared earlier today and were sent to the walk in for rapid cooling below 45F. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream cheese on its 8th day of shelf life (03/13) in walk in unit. CDI: Cream cheese was voluntarily discarded. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door of restaurant open at beginning of inspection, and a fly in kitchen during inspection. CDI: Door was closed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored with handle down into dry product. CDI: Scoop removed and replaced with one that would hang on top of bin. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observes some wet nested metal pans and palstic bins on shelf above three compartment sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired in 2015. CDI: Provided facility with a few fresh strips and PIC placed them on next order. |