|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed double-stacked butter and cream cheese packs stating keep refrigerated at 51-54F on ice at serving line. CDI - PIC voluntarily discarded. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time used for hot line items without written procedure. CDI - TPHC form given to PIC today to fill out and have available for inspections. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
an 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed deeply stained and gouged cutting board on the clean drain board of the dish machine. Either resurface or replace to help with cleaning properly. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent for food prep areas. Observed absorbent ceiling tiles over the panini presses. Replace these tiles with nonabsorbent ceiling tiles. -0- |