|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products at the salad bar over stacked and out of temperature (refer to temp chart). REPEAT VIOLATION. CDI - educated about the importance of not over stacking product; removed product from salad bar and brought to walkin cooler to cool down. Advised to take temperature of product before going out on the salad bar and to check temperature throughout the day at the salad bar. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor dity in the prep room; Observed walkin cooler in need of cleaning up food debris. |