|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed items on the display units today holding at >45F. Hold all potentially hazardous foods at 45-41F or less. Foods moved today to quickly chill down.3-501.16 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed open mac and cheese and an open bologna that had no date mark on them. Dated today to correct. All potentially hazardous foods must be date marked once they have been opened or made.3-501.17 |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Provide a new copy of the HACCP plan so that all parts are legible. Observed Critical control point correction information unreadable today- handwritten today to correct.8-201.13. | |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Observed food service employees with bracelets on today. They are limited to a single wedding band on their hands/wrists.2-303.11 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a cheese cutter that was is not approved due to it being hard to clean. Needs to be NSF or for commercial use.4-205.10 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean floor and floor drain at the sub station.6-501.12 |