|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple items on the salad bar such as potato salad, shredded cheese, and chick peas found to be above 41F. Discussed detailed options with PIC Anthony McLaughlin and produce manager Phil. CDI- Cabbage items removed for rapid cooling. Copy of time as method of control also sent via email today. Per DHHS directive, no points are to be deducted at initial inspection after January 1, 2019.
(0pts) |
|
25
|
0
|
Food additives: approved and properly used |
No |
No
|
No |
3-202.12 Additives - P. Food may not contain unapproved food additive or additives that exceed amounts that are allowed per the GRAS list of approved items. Vegetable wash was checked today and found to be testing at 0. No one observed using the vegetable wash during the inspection. Produce manager advised that they do have another set of the solution set up. Solution is operational. PIC advised will have container replaced and re-calibrated, but will continue to use the operational wash station. (0pts) |
|
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. Dried debris and residue observed in the self service areas and in the back preparation room. Cleaning is needed. |