|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed roux, sliced tomatoes, boiled eggs, and cut lettuce stored out of temperature, butter
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P CDI - roux headed as part of cooking process for soup, butter discarded, lettuce tomatoes and eggs placed in walkin. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed roux to be used in soup on counter top at 72 degrees cooked same day, entire roux to be used in soup.
3-501.15 Cooling Methods - PF CDI - roux combined with soup, cooked to 165. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed knife stored in drawer on rag, utensil had visible signs of use.
3-304.12 In-Use Utensils, Between-Use Storage - C |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed sink next to drink machine used for dumping drinks. Observed dust collecting on top of coffee maker.
4-101.19 Nonfood-Contact Surfaces - C |