|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot box below 135F. Potatoes were in there for 1hour (7:30am) CDI- Food employee re-heated in oven and temp was 207F. Will place potatoes in metal container from now on to help conduct heat. REPEAT VIOLATION. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed disinfecting wipes stored above single service cups. CDI-PIC moved to a chemical shelf. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 heavily dented cans stored for use. Food employee knew not to use these cans but they did not have a designated area. CDI-PIC set them aside on a shelf and will label it for credit. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean silverware use for bar stored next to small trash cans. CDI-PIC moved silverware to designated area, away from trash cans. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve sugar packets stored under coffee drain line. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed damaged shelf in the hot bar area, and other shelves collecting residue. |