|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and butter hot holding at 135F CDI/REPEAT . Facility voluntarily discarded out of temp food items. Also observed hot box losing temperature extremely fast. Ensure that hot box is adjusted so that foods can be properly hot holding at 135F and above during prep and storage. -1.5 points. PIC is going on tphc until a new hot box is ordered. TPHC template was emailed to PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese stuffed olives, and onions in bar cooler cold holding >45F. Also observed raw salmon cooling in reach in cooler near make line >41F. Housemade sauce with meso was also cold holding >41F inside of reach in cooler. CDI - food items were discarded as needed by PIC. REPEAT - 3 points. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 certain cheese lacking a date that were required to be dated. Observed cheese stuffed olives and onions in bar cooler opened without open date. Cut cabbage was stored in walk in cooler without slice date. CDI- education was given and undated foods were dated. Cheese stuffed olives and onions were discarded. REPEAT 0 points. Adjust date marking ASAP.
No signature due to covid19. Inspection conducted with Chief Jason. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Dish machine was not properly dispensing sanitizer. CDI- PIC adjusted air bubble out of tube so that it is properly dispensing chlroine. -.5 points. |