|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above vegetables. CDI chicken moved to bottom shelf. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mini corndogs, broccoli and cheese sauce hot holding below 135F. CDI items were discarded. Verification required on 1/16/15. Discussed hot holding options with operator. Operator stated she will implement a plan to ensure items are properly hot held. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad and salad cold holding on inadequate ice bath above 45F. CDI items were discarded. Verification required on 1/16/15. Discussed cold holding options with operator. Operator stated she will implement a plan to ensure items are cold held. |
|
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 turkey, onions and peppers and several sauces not date marked. CDI items labeled. REPEAT VIOLATIOn |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong for food contact surfaces. CDI sanitizer diluted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting surfaces scored. |