|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hash browns and scrambled eggs at hot bar < 135F (see temp chart). CDI - products discarded and fresh product was made. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat - 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 a few dates on baked chicken wrapped inside bottom of prep unit on cook line not legible. CDI - products 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 zip lock bag of roast beef dated 4/5 that had exceeded 7 day date mark. CDI - product discarded. |
|
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 green buckets labeled detergent with sanitizer inside. CDI - dumped and stored in red sanitizer buckets.
Observed two spray bottles labeled quat sanitizer with cleaner inside. CDI - cleaner dumped and refilled with sanitizer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed some apples unprotected and not wrapped at breakfast buffet area. CDI - apples were wrapped. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Cleaning need on shelving inside walk-in cooler and dry storage area. |