|
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 corn on the cob on serving line double panned and hot holding at 130 degrees. Observed ribs hot holding on serving line at 119 degrees. CDI- Items had been on the line approx 1.5 hrs, were reheated above 165 for proper hot holding. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory posted for dill cured salmon, appears cured items does not meet definition of cooked, and is served raw. Pre-made consumer advisory for product was posted, howerver; sign needs to include a disclosure statement such as: "*this item is served raw or under cooked" Have disclosure added to meet food code rules. Will follow up within 10 days. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in salad prep at grab and go cold boxes. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans in dish room tight stacked while still wet. |
|
43
|
0.50
|
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 box of single service items stored on floor at grab and go cold cases.
GENERAL COMMENT: Observed parasite destruction letter for dill cured salmon. |