|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed broccoli soup held on grill at 121 degrees F. CDI, soup voluntarily discarded by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 package of brie cheese not date marked with commercial packaging open 2 days ago according to PIC. CDI, brie voluntarily discarded by PIC. Improvement made since previous inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed bleach sanitizer in bucket testing above 100ppm. CDI, sanitizer diluted to required concentration of bleach and between 50-100ppm. |
|
45
|
0
|
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 - Observed split gasket on door of walk in cooler. Repair. |