|
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 pans of cheese sticks in one hot box at 130-132F and spaghetti sauce placed in hot box for heating at 75-100F. CDI - cheese sticks reheated to 182F; sauce reheated to 175F. |
|
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 on TPHC on serving line without time written on TPHC board. CDI - time was written in immediately. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
34-501.11 Maintain equipment in good repair.
Observed reach-in cooler not working; employee noticed cooler was not working during inspection; all items were removed and placed in working reach-in cooler. (Work order was placed by cafeteria manager during inspection).
Observed hot water trickling in dish room at 3-comp sink and will not shut off. (Work order was placed). |