|
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 shell eggs and liquid eggs over queso dip cheese. CDI Moved queso dip cheese to another location. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
'3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza, cheese breadsticks, nacho cheese, and cheese quesadilla hot holding below 135 degrees. CDI Items were for immediate service and able to use time for today. REPEAT.
*Need to service all hot holding units and make sure all PHF is hot holding above 135 degrees. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of salad that was still cooling placed on line above 45 degrees. CDI Salad was placed in walk in freezer for rapid cool down. Also spoke to PIC regarding making sure food is fully cooled before placing on line due to not able to cool items down and is placed by hot food. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceilings over 3 compartment sink and wall splatter behind 3 compartment sink. Make sure to increase cleaning frequency. REPEAT |