|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed items in salad prep cooler above 45F. This is a repeat violation. CDI, by placing bags of ice on lettuce and making an ice bath for other items inside flip top part. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed a pan of portioned creamy garlic sauce stored in reach-in in kitchen and a pan stored inside reach-in cooler on expo line with date mark greater than 7 days prior. Both products were made/prepared on 1/16/14 and should have been discarded on 1/23/14. CDI, by discarding. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain all equipment and utensils in good repair. Observed damaged fryer baskets, torn gaskets, damaged strainers and a few cracked plastic containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Maintain floors, walls and ceilings in good repair, smooth & easily cleanable. Observed both walk-in floors rusted. Manager reported that they are in the process of repairing floors. |