|
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 meatloaf and mixed vegetables stored in warmer < 135F. CDI by discard of meatloaf and reheat to 165F for mixed vegetables.
REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
observed meat loaf in warmer leftover from previous day. Meatloaf is a TPHC product and must be discarded according to procedures.
CDI by discard.
Improvement noted from previous inspection with following TPHC procedures. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 pans stored next to bucket with soapy water. Pans are being soaked from splash from bucket.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed a few wet stacked pans on the drying rack.
Improvement noted from previous inspection. |