|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed melon, cantelope, cottage cheese, yogurt, etc holding on salad bar above 45F. CDI, all items pulled and transferred to the walk-in cooler. It was determined that these items were prepared/sliced then placed directly in cold hold unit. Advised to place in walk-in cooler to properly cool to 45F prior to placing on salad bar. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels. Ensure foods in a food esatablishment that are packaged and displayed for customer self-service are properly labeled with name, ingredients, and allergen information. Observed no/incorrect labeling on cookies, cakes, salads, tuna salad, etc. out for customer self service. CDI, left paperwork with correct information on food labeling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. Observed apples, chips & salsa unprotected out front in customer area. Chips and salsa were taken to the back and discarded and apples were individually wrapped during inspection. |