|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: Observed egg quiche at 116-118F, Pureed foods at 122-123F, Stuffed tomatoes at 120F. All in the hot transporting unit. CDI- All foods removed and reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
*NOTE: All food items held the correct temps during delivery to all 4 neighborhoods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed meat loaf dated 11/24, sliced ham dated 11/28, beef tips dated 11/29, chilli dated 11/30. CDI- All items discarded.
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 |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
-Repeat: Observed buildup growing on the walkin cooler shelves and fan covers. Clean.
-Observed residue on the rice, flour, and sugar bins and the rolling cart that is stored beside them.
-Observed buildup on the sides of the cook line equipment. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed grease and debris on the cookline floor. Clean.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |