|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed inside crevices of two scoops stored with dried food debris. CDI, by storing at dirty side of 3 comp sink to be cleaned and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain hot TCS foods 135F/above. Observed peas and carrots and corn on left serving line < 135F. CDI, by reheating in steamer to 165F+ and placing back on line. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Ensure foods that are packaged in facility and displayed for self service are properly labeled. Observed no labeling on prepackaged grab and go items. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |