|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and halved watermelon in retail case holding above 45F. Employee stated they were prepared and brought to retail case at 10:00 am. CDI - Employee took items to walk in freezer to cool rapidly. Items were cooled to 41F before being placed in retail case again. Observed tuna salad, canteloupe, and chicken at the salad bar holding 42-45F. Items were stacked above fill lines. EHS recommended reducing amount of product on line or using deeper pans to keep top layer of product cool. Corrective action on items 42-45F may be taken next inspection.
Observed spring mix holding at 50F on salad bar. Employee stated the spring mix was brought out around 7:30 am. CDI -Item was discarded and will be placed on TPHC moving forward. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in squirt bottle reading < 50 ppm. CDI - Employee replaced sanitizer. EHS recommended increasing frequency staff is changing sanitizer. |