|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside salad prep cooler house dressing at 44F; ranch at 45F, and blue cheese at 46F. Inside appetizer cooler egg plant at 42F. Inside outside walk-in cooler tomatoes and peppers at 43F. Observed inside kitchen prep cooler tomatoes, broccoli, raw chicken, ham, cream, shrimp, etc. above 45F. CDI: all TCS foods were voluntarily discarded. Cooler will not be used until repaired. Service company was notified during inspection.
Follow-up by 2/8/19 to check cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 2 containers of marinara sauce and salad mix inside walk-in cooler made yesterday without a date label. CDI: all products dated properly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts and worn. Most have been replaced. Observed new ones on site but haven't been replaced yet.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed stained sauce containers. Most have also been replaced.
4-501.11 Maintain equipment in good repair. Observed plastic containers at dish area not in use and being replaced with metal pans. Remove/Store away unused equipment. |