|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees or above. Observed cooked shrimp and grilled chicken below 135 degrees F at buffet. CDI, shrimp was discarded and chicken was relocated to cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed cut lettuce and cut melon overstacked at buffet above 45 degrees F. CDI, melon and lettuce were relocated to walk-in to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held for over 24 hours. Observed several dates on containers that operator stated employees weren't removeing the old date from container. CDI by instruction, improvement made since last inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed a covered container of chicken and lettuce cooling in reach-in unit. CDI, lettuce and chicken brought to walk-in to rapidly cool and cover removed. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Label working containers of food or ingredients that are not easily identifyable. Observed 1 container of sugar not labeled. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed 3 wet wiping clothes located on equipment shelves. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several wet stacked pans and containers in facility. Repeat.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry place. Observed a container of clean bowls stored in a container collecting water. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Cutting SurfacesCutting surfaces with heavy scarring or scoring shall be replaced or resurfaced. Observed 3 cutting boards with heavy scarring. CDI, operator removed cutting boards from use.4-202.11 Food-Contact Surfaces-CleanabilityFood contact surfaces shall be free of chipping or cracks and be smooth and easily cleanable. Observed severa cracked container lids and a cracked bowl. Observed a heavily dented metal pan in kitchen. CDI, operator removed items from use. |