|
19
|
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 pot of chicken stock holding at 83f on stovetop. CDI - PIC discarded. Ensure TCS foods are kept above 135f when holding hot. |
|
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
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 multiple TCS foods in walk in cooler including pasta salad 1/7, jalapeño ranch 1/7, blue cheese dressing1/7, red slaw 1/2 all with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded once the date label is expired. TCS foods cannot be kept longer than 7 days. Provide testing documentation for red slaw if extended date marking beyond 7 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P. Household Raid Ant and Roach Killer observed in kitchen. CDI - PIC discarded. Do not use household pesticides which are not approved for commercial food establishments. Contact PCO for service. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wiping cloths observed laying on equipment in both back prep area and at line. Once used, place soiled wiping cloths in sanitizer between uses or remove it to soiled linen receptacle. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C. Wood finish equipment top cutting board with peeling edges and both green and white cutting boards in clean dish area observed with melted/damaged areas. Resurface or replace to make smooth and cleanable.
4-501.11 Maintain equipment in good repair. Handle broken off of line area microwave. Repair or replace.
Significant ice buildup present from leaking pipe work inside walk in freezer accumulating on interior surfaces and flooring. Repair. |