|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on right side of flip top unit cold holding above 45F. VR
Items were temporarily placed on TPHC, while maintenance arrives. Items are labeled with time TPHC starts and the time TPHC ends. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods labeled with prep date of 8/31. PIC stated tcs foods such as cut tomatoes, cut lettuce, chicken salad and other TCS foods, were prepared on 8/30 not 3/31. Ensure TCS foods are labeled with correct date mark. CDI, items correctly labeled during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee stored on the floor in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top unit unable to hold tcs foods at 45F or below. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with build up, inside stand up freezer, and shelving in need of cleaning.
Repeat |