|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of raw beef patties that were stored above 41 F. PIC stated that items were delivered about an hour ago. CDI- Container of beef was placed in freezer and cooled to below 41 F. Recommendation is to speak with delivery personel on keep items cool during transport to prevent any possible increase in temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 There was not any time-in time-out stamps on items stored at prep cooler for sandwiches. Manager stated that items on the bar are held for no more than one hour. CDI- Items were properly labeled. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace cracked floor tiles in kitchen area. Replace missing floorboard leading to back door. Repeat. |