|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods above 41F. Foods include sliced cheese, raw burgers, hot dogs, and raw chicken breast. Foods were mvoed to walk in cooler to cool at a faster rate. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed quesadillas with expired timestamps due to not updating. Timestamp was over an hour expired. CDI- Time stamp was updated during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt inside of a secondary container without label attached to identify the contents inside. CDI- Labeled by PIC during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer registered at 0 ppm when REHS checked. Recommend increasing frequency to maintain proper concentration range for chlorine solutions. Sanitizer remixed during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle make direct contact with salt inside of secondary container. CDI- Removed by PIC during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on shelving above 3 comp sink. Ensure that dishes are stacked in a manner that allows them to effectively air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice build-up in both walk-in freezers.Reach in doors are not effectively maintaining closure causing the unit to not hold temperature. |