|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed double pan-stacked spring mix and shredded mozzarella, sliced provolone, blue cheese, grilled onions, pulled pork, chicken lap, raw patties, and all items in WIC (shredded cheese, pulled pork, buttermilk, milk, blue cheese, bacon) maintaining temperatures above 41F. See chart above. All items in cold drawers just prepped. Ambient air temperature of WIC was 46F and rose to 48F. CDI - Spring mix and shredded mozzarella were voluntarily discarded. All items in cold drawers were taken to freezer for quick cooling. All items in WIC voluntarily discarded. VR to be done by 4/8/21. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 REPEAT. Observed queso, opened milk, roasted corn, and diced tomatoes not date marked. CDI - Queso and milk date marked. Corn and tomatoes voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Italian sausages dated 3/19-3/26, and 3 containers of pizza sauce dated 3/28-4/11. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips available in facility for dish machines. VR to be done by 4/8/21. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside keg coolers. |