|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed house made items including mashed potatoes, chicken noodle soup, sausage gravy, zucchini, and lentil soup not reheated to 165F at the 2 hour mark. CDI: Items rapidly reheate within 15 min to over 165F.
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed purchased items including turkey chili, and Mac and cheese not reheated to 135F at the 2 hour mark. CDI: Items rapidly reheated to over 135F within 15 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler holding at 42F-41F. Air blowing out of the cooler was 41F. CDI: Cooler was turned down at the beginning of inspection and by end of walk through items were 41F. Observed sliced cheeses in prep top cooler holding above 41F. CDI: items rapidly cooled to 41F by end of inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed consumer advisory on large menu boards marks all items as undercooked, when only 2 items are. Observed menus have items such as meatloaf, open face turkey and beef sandwiches, and chicken asterisked when these items are not offered undercooked. CDI: Employees began fixing menus during inspection. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at the grill that were not properly labeled. CDI: PIC identified the items as liquid margarine and water. REPEAT VIOLATION Previous violation corrected. Items labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a sanitizer bucket at 50ppm quat at the coffee bar area. CDI: Bucket was changed out to proper concentration. |
|
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 spit and damaged gasket on reach in cooler for fruit and yogurt. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. This is a shared dumpster. CDI: Doors were closed. |