|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain food contact surfaces and equipment clean. Observed a small amount of build up on the blade of the slicer.. CDI. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F or greater. Observed BBQ chicken as low as 106F and baked sweet potato 115F on the serving line. Both were pulled and reheated. CDI. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Date marked food must be discarded after 7 days when held at 41F or below refrigeration. Observed a small pan of cooked eggs past the 7 days. CDI - discarded by the PIC. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels. Packaged food for customer self service must be labeled. Food labels must include 1) The common name of the food; 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) An accurate deceleration of the quantity of the contents (typically in oz.); 4) The name and place of business of the manufacturer, packer, or distributor; 5) The name of the food source of each major allergen contained in the food unless the food source is already part of the common name of the ingredient. Observed packaged salads etc out for customer self service. CMS child nutrition is working with Environmental Health Management to resolve. CDI by instruction. |