|
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 Holding - P Observed pasteurized eggs hot holding at less than 135F. This was in large part due to the prep employee taking eggs out of hot hold unit while making sandwiches. CDI- Educated employees of risk for hot holding at ambient air. Facility is to place eggs on time today and moving forward top ensure that it is not being held out of temp for longer than 4 hours. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of lettuce cooling while fully covered, in dense amounts and stacked on top of each other. CDI- Food items were made into more shallow amounts, placed in walk in cooler and ventilated. -.5 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups being stored at the service window exposed to possible rain and other environmental contamination. Store single service items so that they are safe from contamination. -.5 points. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove grease buildup from hot holds units. 0 points |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C. Fix damaged leaking pipe at 3 comp sink. All plumbing is to be in good working repair. 0 points. |