|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad, tuna salad, and chicken salad all above 45F on the prep/serve line. CDI-New products were brought out. All other items on the prep line were at 45F or below. |
|
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 multiple products, such as pasta salad, potato salad, slaw, and chicken salad not date marked that had been prepared Saturday 7/23. CDI-All items were properly dated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting out on counters. CDI-The wet wiping cloths were placed into sanitizer buckets. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle to the sugar scoop stored in the product. CDI-The scoop was brought back for washing and sanitizing. All other scoops were stored handle up. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the fan cover of the main walk in cooler. Needs thorough cleaning. |