|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw being held above 41F in front reach-in cooler. Product prepared 04.10.24. Food employee stated product pulled from walk-in cooler @6:30am. CDI: Education provided and product moved to walk-in freezer for rapid cooling(39F). REPEAT VIOLATION. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure for blanched ries held using TPHC. EHS provided TPHC paperwork via email. EHS will return within 10 days to verify TPHC paperwork completed and correct. VERIFICATION REQUIRED. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front reach-in cooler unable to maintain TCS foods at or below 41F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 2-door reach-in freezer soiled with food waste/debris. Observed shelving above steam wells soiled with food waste/debris. REPEAT VIOLATION. |