|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on salad bar holding above 45F. Corrected during inspeciton (CDI): Items rapidly cooled in walk in freezer. All items cooled to 40F or below in 30 minutes. See #45. If proper temperatures cannot be maintained, items must be placed on TPHC. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions and potatoes stored on the floor in prep room. CDI: Person in charge (PIC) moved items to cart. |
|
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 salad bar holding food items above 45F. CDI: PIC put a maintenance request in to have it fixed. See #20. |