|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, hot dogs and raw bacon at 45F in the prep top. CDI - items were replaced with ones that were 41F in the walk in cooler. Reminded the PIC of the temperature change. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed shredded chicken and shredded cheese being held on time without a time stamp. CDI - times were marked. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a cooler with 4 drawers in disrepair and not closing properly; repair doors so that the unit closes and seals correctly.
Observed peeling shelves in the walk in cooler; repair/repalce shelves.
Observed split gaskets on the walk in cooler and freezer door; replace gaskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No test strips onsite for sanitizer. CDi - test strips were provided during the inspection. |