|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cabbage in the walk-in cooler with discolored outer layers. CDI- Cabbage discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and house made dressing in the reach-in cooler at wait station above 45 F due to the cooler not working properly. CDI- Product voluntarily discarded due to the time held in the cooler in the temperature danger zone. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach-in prep cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed reach-in cooler at the wait station at 46 F ambient air temperature. Repairs are required. PIC called for repairs. |