|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed coleslaw cold holding at 43F in rear reach in cooler. CDI, coleslaw was voluntarily discarded. Observed cut lettuce used to prepare sandwiches for lunch in flip top reach in temping at 49F. CDI, cut lettuce was placed in walk in cooler to rapidly chill. Observed boiled eggs and cut melons located in satellite reach in cold holding above 41F. Both food items had been sitting out during lunch rush just prior to inspections. CDI, EHS educated PIC on ways to ensure that TCS foods being used for lunch rush maintains a temperature of 41F or below. |
|
21
|
1.50
|
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 chili prepared day previous to inspection not date marked. CDI, chili was date marked. Points no escalated due to all opened milk being date marked which is an improvement from previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in solution located inside of green bucket within satellite kitchen not in sanitizer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling near dish machine. |