|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Utensils and food contact equipment shall be stored clean to sight and touch. Observed tea nozzle, utensil and multiple soiled ramikins stored clean. CDI- removed to clean |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 TCS foods Reheated for Hot Holding shall be heated to 165 F or hotter prior to hot holding. Observed mashed potatos hot held at 122 F( not properly reheated, all other hot hold items in compliance). CDI- removed to reheat |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 All Cold Holding TCS foods shall be maintained at 45 F or colder at all times. Observed all foods including pimento cheese, tomatos and cut leafy greens at 49-50 in one prep unit. CDI-TCS foods discarded or flash cooled according to time |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 All equipemnt shall be in Good Repair and Proper Adjustment. Observed one prep unit not cold holding at 45 F or colder. Tech called VR |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature shall be 110 F or hotter. Observed utensils being washed in 100 F water. CDI- water heated to above 110 F |