|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) All potentially hazardous cold food must be held at or below 45F. Observed lettuce, garlic & oil mixture and breakfast potatoes above 45F. Items moved to walk-in to cool. Explained proper ice bath procedure. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 All potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. As a majority date marking had improved. Observed rice and crab mixture needing date marking. CDI items were labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans. Observed lettuce cooling in cold holding unit. CDI lettuce was moved to walk-in to cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment must be in good repair. Observed split gaskets on several units. Manager stated he has already contacted repair company. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood contact surfaces shall be clean to sight and touch. Observed buildup or debris on the tops/sides of equipment, shelves, cooler/freezer gaskets. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 A covered receptacle must be provided in women's restrooms. Observed no covered trash can. |