|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hummus in walk in cooler that was past manufactor's expiration date by 14 days. CDI- Hummus disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pans of fish sandwiches on service line and in two hot hold cabinets that were 126-131. Appears sandwiches lost temperature during prep and were not reheated to proper hot holding temperature. CDI- Out of temp foods reheated to proper temperature for hot holding. |
|
22
|
1
|
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 salads held with TPHC that times removed from cold holding were not being recorded per TPHC procedure. CDI- Times recorded, left over salads to be disposed of per TPHC procedure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Maintain ventilation system clean. Observed ceiling vents above dish machine clogged with dust build up, needing cleaning. |