|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce. CDI-rearranged to proper storage order. |
|
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 large containers of TCS foods on ice on buffet line and above 45F. This line is usually used a steam well for hot foods. EHS suggested using TPHC. CDI-TCS items put into blast chiller and cooled to 45F then placed out on line with times written on glass. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall behind conveyor leading to dish machine. |