|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the corn dogs hot holding below 135F in the hot box. CDI-The corndogs were placed back into the oven to reheat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed butter being held above 45F at the serve lines. The container of butter were being kept on ice but the ice was not touching the container. CDI-The butter was placed into the walk in for rapid cooling and more ice will be added to the container to keep the product at the correct temperatures. |
|
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 the salads being held on time without the time being written on the white board. CDI-The salads were removed and placed back into the walk in cooler until lunch begins. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf
Observed the golden potatoes not fully cooked to 135F. Some of the potatoes were only reaching 50F, 94F, and 120F. CDI-The potatoes were placed into the steam table again and finished cooking to about 160F. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed missing grouting in the floors throughout the facility, especially the dish machine area. Have repaired. REPEAT. |