|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties holding hot below 135F. REPEAT. EHS gave handout on using TPHC. CDI-reheated to 165F+. |
|
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 items held in flip top prep unit above 45F and above cold well such as brie and boiled eggs. Observed pan of boiled eggs overstacked in flip top unit. CDI-moved to cooler below. REPEAT
Observed incorrect ice bath for pooled eggs, egg whites and shell eggs. Observed products above 45F. Ice was not completely filled around pans of product. CDI-correct ice bath made. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in disprepair and pooling water. |