|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot box below 135F. CDI: Sausage placed on TPHC for today. Product is typically discarded at end of breakfast (4 hours). EHS recommends that if product does not remain hot throughout service that it is placed on TPHC permanently. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes and cheddar cheese above 41F. PIC stated product was left on the counter for a short time while orders were being filled. CDI: Potatoes cooked to 200F. Cheddar cooled to 41F. REPEAT VIOLATION Significant improvement from previous inspection as these were the only two items above 41F. |
|
21
|
0
|
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 in house, hot pickled cucumbers from 3/8. CDI: Product voluntarily discarded. Overall date marking has significantly improved. This was the only item over 7 days. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 Wall near elevators where FRP is significantly damaged. REPEAT VIOLATION |