|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed caesar dressing containing pasteurized eggs inside of prep unit above temperature threshold. See temperature chart. Foods above 45F were discarded during the inspection. CDI-Risk control plan removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans stacked and stored wet on shelving. Ensure that dishes are stored in a manner that allows them to effectively air dry such as pyramid stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler and another unit ponding water at the bottom Repair as needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving in some areas. Ensure that cleaning frequency is improved to prevent possible contamination. |