|
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 chili at hot hold at 125. CDI: chili reheated >165F in pan & placed in hot hold |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items at flip top units >41F. CDI: facility had a late open today, all items placed in flip tops at noon - 12:30 p.m.; therefore, all TCS items were labeled w/ discard time for 4:00 p.m. Time will be used until service tech can visit. Compliance visit will be conducted to assess progress with flip top units.
Observed fries slacking at cart near fryer. CDI: these were placed on time, temporarily. TPHC written procedure necessary if this is a regular practice; otherwise, must remain frozen or 41F or below prior to frying |
|
21
|
0
|
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 milk & container of wings in the reach-in, container of soup in the walk-in not date labeled. CDI: Items date labeled correctly by PIC |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed metal (reach-in separaters) & cloths stored on potatoes and observed blue gadget on sweet potatoes. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal 1/4 pans stacked on their side, but not apart enough to allow air to dry them; observed large tubs stacked tightly while wet |