|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicarones on steam table < 135F. Food items were observed to be stored on top of pan and not stored down inside steam well. CDI by reheating to 165F and returned to steam table with food stored down inside steam well and covered with plastic wrap. Gave PIC TPHC form and discussed TPHC procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items in walk-in cooler without proper date mark. (Beans, chicken dish, beef, deli ham). CDI by date marking with correct date. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle of cleaner stored on 3 compartment sink drainboard.
7-201.11 Store toxic materials to avoid contamination. CDI by labeling and storing below work surface.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink > 400ppm QAC. CDI diluted to 200ppm QAC. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb unshielded at 3 compartment sink. |