|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon in a fruit salad and bruschetta mix both cold holding above 45F at the salad bar (see chart). CDI- items were transferred to the walk in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 spinach dip with a prepared date of 9/30 and a discard date of 10/5. The spinach dip was cold holding at 44F in the produce cooler. CDI- product discarded. Informed management that products held between 42-45F shall be discarded if not sold within 4 days. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2 pairs of tongs being stored with the handles in direct contact with the food at the salad bar. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some plastic 'wicker' baskets along the produce misting wall and at the back of the produce misting wall in some sections. |