|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups in hot holding below 135F and crock pots mistakenly not turned on following initial reheat. CDI- Soups reheated rapidly to 165F and holding properly in crock pots afterwards. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boars head display case with ambient temperature of 45F, not able to hold stored meats and cheeses at 41F and below. CDI- PIC voluntarily disposes of items prepped yesterday. Items prepped today changed to 6 hour TPHC. TPHC will be utilized at the Boars Head display until it can be serviced. EHS also observed hard slaami’s inside display case bat 44F. PIC relocates salami to WIC for rapid cooling. REPEAT. (-1.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled water inside sanitize basin and dishes with substantial food debris inside. CDI- PIC drains, cleans, and refills sanitize basin. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rotisserie chicken juice spill inside grab-and-go case. Increased cleaning frequency is recommended. (-0) |