|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Potentially hazardous foods shall be marked to indicate a 7 day hold time at 41F or below or for 4 days at 42-45F. Observed container of lettuce without date marking in walk-in cooler as well as an opened bag of spinach. Carton of smoothie mix at beverage station also observed without a date. Return visit required for verification of proper date marking. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19B2 As part of the time as a public health control procedure, the food shall be marked to indicate the time of 4 hours past being removed from temperature control. Observed specialty bagels, half and half, and creamer with incorrect times on label. Return visit required to verify proper TPHC marking. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
.4-204.112B Cold/hot holding units should be equipped with a thermometer. Observed cooler on prep line without a thermometer. Provide thermometer for unit. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Labels are required for grab and go foods. Observed fruit cups without labels. Provide appropriate labels. Verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 After cleaning and sanitizing, utensils shall be air dried. Observed pans stacked wet. Allow equipment to air-dry before stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed shelving in walkin cooler heavily rusted and lining of flip top cover peeling. Repair or replace. |