|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stored as clean with food debris. CDI pans taken to be washed, rinsed and sanitized. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed two sheet pans of chicken, beef and pork partically cooked in walk-in coolers. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two types of sausage holding under heat lamp below 135F. Observed quiche on buffet below 135F. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed linen stored in direct contact with shelled eggs and lettuce in reach-in coolers. CDI linen removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. |
|
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 lids in disrepair. REPEAT VIOLATION. |