|
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 sausage patties in bottom of flip top prep cooler > 45F. (placed in cooler yesterday per PIC).
CDI by voluntary discard.
Ambient air temperature of prep cooler > 45F. See item #45.
*Continue to use ice bath for TCS foods held in cooler until cooler is repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed open bag of lettuce and RTE sausage patties stored in refrigeration without date mark.
CDI by date marking lettuce and discard of sausage patties. See violation #20 |
|
22
|
0
|
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
PIC did not provide written procedure for blanched fries during inspection.
CDI- procedures provided after inspection. |
|
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 prep cooler ambient air temp bottom 52F.
observed prep cooler ambient air temp top 46.5F |