|
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 roasted potatoes holding hot below 135F. CDI-reheated to 185F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pancake batter stored at room temperature. According to ingredient packaged, pancake mix contains milk. After product is rehydrated, it must be kept cold or on TPHC. CDI-product discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored above open bags of bread. CDI-removed to proper location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items such as bulgur wheat, broccoli, and chicken cooling in walk in cooler and some pans tightly covered with lid. These items are to go on salad bar. Observed employee putting items out on salad bar and some had not cooled down to 45F. CDI-pans vented and all items placed in freezer to rapidly cool before being placed out on salad bar. Going foward, ensure all items are cooled to 45F rapidly before being placed in holding unit such as salad bar or sandwich prep stations. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pretzels packaed by facility for customer self service with barely legible ingredient list and allergen information. Provide higher resolution or clearer wording for package. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bus tubs storing clean utensils. |