|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf. Observed handsink close to bakery blocked by trash can and carts. CDI - items relocated and handsink made accessible. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili @n 149Fand chicken and dumplings @ 116F at salad bar. These products were being reheated for hot hold service. Items were placed on bar at apprx. 6:30AM this morning. CDI - by reheating to 165F prior to service. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few deli meats in display that were not dated. CDI - items pulled to be dated properly. 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 sliced turkey in display case with expired date that should have been discarded on 12/1/14. CDI - item discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed some items put into display coolers including beans, sushi/sashimi, and some pre made sandwiches before cooled to 45F/below. CDI - items placed back into walk-in cooler to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some sticky pads with large amounts of dead flies. CDI - by instruction to remove sticky pads and change out more frequently. |