|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed several PHF out of temperature compliance at the produce cold buffet bar (see above temperature chart). Maintain TCS foods in cold holding at 45F or less. The PIC (person in charge) voluntarily discarded all out of temperature foods on the buffet bar. Conversation was held with the PIC on TPHC (TILT) procedures being utilized until cold holding equipment was repaired (maintenance on site at end of inspection). I will return within ten (10) days to verify compliance that TCS foods are being maintained at 45F or below or on approved TPHC procedures. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
4-501.12 Cutting Surfaces - C
Observed heavily scored cutting boards in the produce prep room. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed issue with the cold holding produce bar. Frozen ice was effecting the condenser/fans ability to provide adequate ambient temperatures for foods on the buffet bar. Maintenance was on site at the end of the inspection to repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
COMMENT: Clean the floors throughout especially behind the three compartment sink, near the handsink area, and under equipment. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |