|
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 sweet potato fries hot holding at 105 on service line. CDI- Fries that had been on line approx. 20 minutes were reheated above 165 for proper hot holding at 135 min. Points not doubled as only one item observed in hot holding violation. |
|
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 made yesterday removed from walk in cooler and placed in display cooler, salads were 45 degrees. Facility has TPHC procedure for salads but salads were not being time marked on TPHC chart. CDI- Salads time marked for time removed from cold holding at 41 degrees. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and another food worker food handling without a hat or hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC food handling while wearing a watch. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide sufficient lighting in food storage areas. Observed walk in cooler overhead light burned out, with low light conditions in walk in cooler, bulb needs replacing. |