|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of shell eggs in a flip top cooler cold holding above 41F and 2 containers of crepe batter being stored at room temperature (see chart). EHS observed ambient air temperature of this cooler to be 56F after monitoring. Discontinue use of unit until it can maintain foods at 41F or below. VR required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such as feta cheese, philly steak, and diced tomatoes in a flip top line cooler without datemarks. CDI- products were dated. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical bottles. CDI- bottles were labeled. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed crepe wands being stored in ice water between uses. |
|
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 torn gaskets on cold holding equipment throughout facility and one flip top cooler holding with an ambient temperature of 56F. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed water damaged sanitizer test kit on site. VR required to ensure replacement. |