|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed a few pieces of sausage holding at <135F today- discarded to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS items in the biscuit station low boy holding at >45F today- products moved to walk in cooler where they began chilling quickly.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed fries not timed upon arrival. New fries were put onto old fries and then timed for the new fries- time changed to account for the older fries that were on the bottom of the pile.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed bag of ice melt(that has chloride in it) stored above the catering bag today- moved to the bottom shelf to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single use boxes and containers stored on soiled surfaces today. Be sure to clean higher up areas that are hard to see.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a torn gasket on the flip top cooler today.
4-501.11 Maintain equipment in good repair. |