|
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 grilled turkey and cheese sandwiches hot holding at line 2 at 118F and 121F. CDI (corrected during inspection); the turkey sandwiches were placed on time on the TILT board used for salads. Ensure that turkey and cheese sandwiches are not stacked high in pan so that they maintain temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed Caesar salads and chef salads not properly marked on time on the TILT board. Follow the procedure and mark foods when they go out for service as indicated in the TILT procedure handout. CDI; the salads were documented on the TILT board with the times they were placed out. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed middle milk cooler in defrost mood. Ensure that defrost mood is adjusted to take place during non-operational hours to ensure no temperature fluctuations during hours of operation. NOTE: No temperature violations was noticed, this is only a precautionary measure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed light bulb out in walk in cooler. Manager stated a work order has been placed for the light to be replaced. |