|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed raw hashbrowns and diced potatoes in ice bath above 45F. Operator stated items will be used within 25 mins. Explained items must be held in adequate ice bath below 45F or held on time as a public health control procedure. Gave operator TPHC documentation. Observed creamer on tables above 45F. Creamers will be discarded. Operator stated he will contact supplier about purchasing shelf stable creamer. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed rice, hot dogs and meatballs that meet the criteria not date marked. CDI |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution at proper concentration between uses. Observed wet wiping cloths on counter. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be used according to manufacturer's recommendation. Observed glass front cooler rated for "the storage of packaged or bottled products only" holding potentially hazardous items.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed rusted shelves in walk-in cooler and several coolers and dry storage area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF. Test strips shall be provided. Observed facility using QAC spray bottle sanitizers but only had chlorine test strips for dish machine. Operator obtained QAC test strips from dish machine vendor during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed buildup and food debris on tops/sides of equipment and cooler/freezer gaskets. |