|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods in upright reachin refrigerator at greater than 45 F. Unit was being used for storage as well as holding of breakfast food. All prepped foods were held for less than 4 hours and unit doors were to remain closed for rechill. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Refrigeration capacity is not adequate for cold food storage with need for space for working front line service. Walk in capacity is minimal due to stock required for volume of production and on hand stock from deliveries. Facility was instructed to provide adequate storage or reduce on hand/in use food stock. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |