|
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 green beans hot holding below 135F in the hot box in the prep room. Also observed egg noodles on the counter at 77F. The manager explained that they were going into a turkey tettrazzini. The noodles need to maintain hot holding temperatures and not drop into the danger zone. CDI-The green beans were reheated and the noodles were moved too be cooked. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the salad prep cooler not holding product at 41F or below. The thermometer stated 45F but product in the cooler was holding around 55-61F. CDI-All items were discarded and a work order will be submitted. REPEAT. |
|
21
|
0
|
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 cooked chicken from the night before without a date label in the walk in cooler. CDI-The chicken was labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed mushrooms with a date of 9/19/2019. CDI-The product was discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several gnats in the dish machine room. Increase pest control methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed a red sanitizer bucket stored on the ground. CDI-The bucket was removed and placed onto shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the dish machine that is down and currently not working. The facility has moved to single service items and is using the dish machine near the bistro in the mean time. An emergency work order has been placed the night before and is expected to have it fixed within the week.
*Not a repeat violation. Zero points taken today. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the hot box near the vegetarian location. The unit was not properly cleaned from the night before. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed prep sink in the salad prep room in need of repair. The water at the faucet is not fully shutting off. Have repaired. |