|
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 2 pans of chicken sandwiches hot held below 135 degrees F. CDI, operator reheated chicken sandwiches to proper temperature. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 2 salads cold held in reach in unit above 45 degrees F. CDI, operator stated salads were recently prepared. CDI, operator relocated salads to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of spinach and mozzarella cheese with a date of preparation of 5/2. CDI, operator voluntarily discarded food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed Bloggett oven not working according to PIC but work order was placed. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C- Provide proper area for employee belongings. Observed personal food on shelf above consumer food in walk in cooler. Locate personal food to bottom shelf, away from customer food. |