|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Bucket of chicken wings measured 121-130F under heat lamps. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings discarded. 0 pts. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - None of the deli meats in the sandwich units had date marks. Ribs in the walk-in cooler that were opened and prepared last night did not have a date mark. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Manager dated items. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C - Condensate ice had dripped into box of cupcakes in walk-in freezer. Condensate was contacting opened cupcakes. Do not store food underneath dripping condensate lines. CDI - Cupcakes discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - 2 employees in the deli had watches on wrists and were working with food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of metal pans and containers were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. 0 pts. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Chlorine test strips missing in establishment for bar dish machine. VR - Verification required within 10 days that establishment has acquired chlorine test strips. |