|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the salad buffet. Refet to temperature chart. CDI - Educated PIC, Matt, that product shall be held over temperature control at 45F or less, or placed on TIME control. EHS emailed, Matt, the TPHC procedures for the salad buffet; product on salad buffet placed on TIME control. Employees stock buffet line at 8 am, then 12 pm, then 4 pm. Employees understand to discard product once the 4 hr time range has expired. Employees will label time with a spreadsheet. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored on prep table while food employee preparing apples and pineapple. CDI - educated to not store spray bottles of sanitizer on prep table where food contamination can occur. |
|
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 gasket breaking away from door to walkin cooler. Advised to fix. Y |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed water leaking from the drain plug stopper fitting underneath the vegetable prep 2 compartment sink. Advised to repair.
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the spray arm spring not holding up the spray arm above the compartment, creating a potential risk of backflow. PIC, Matt, states that one will be ordered. CDI - moved the spray arm to the holding ring to bring out of compartment. |